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This is a terrific combination of flavors and it uses the tastiest part of the chicken - the thighs. Pancetta is Italy’s unsmoked (air-cured) bacon. If unavailable, substitute regular bacon that’s been briefly dunked (blanched) in boiling water. For the herbal accent, choose from fresh rosemary or tarragon. This serves 6.
1 oz. dried porcini mushrooms
6 large chicken thighs (about 3 lbs.) bone in, skin-on
1/2 lb. chicken livers
1/4 lb. pancetta (4 oz.), chopped into small pieces
2 tbsp. extra-virgin olive oil
2 tbsp. butter
1 small onion chopped
1/2 lb. sliced mushrooms
2 tbsp. chopped Italian flat-leaf parsley
2 tsp. finely chopped fresh rosemary or fresh tarragon
1 bay leaf
1/2 cup dry white wine or Italian dry Vermouth
Preheat the oven to 350°.
Put the dried mushrooms in a heat-proof bowl and pour 1 cup of boiling water over. Let the porcinis soak for about 30 minutes. Drain them reserving the liquid. Rinse the mushrooms then cut them into thin strips. Rinse again to remove any lingering of grit.
Line a sieve with a coffee filter or damp cheesecloth, place over a bowl and pour the mushroom soaking liquid through the sieve; reserve this liquid.
Remove any obvious fat from the chicken pieces then rinse and pat dry with paper towels. (For a bit more flavorful dish leave the skin on or remove it; it’s your choice.) Clean the livers and pat dry then finely chop them and reserve.
Melt the butter and the oil over medium-high heat in the 4.5 Qt. Round Oven or the 5 Qt. Buffet Casserole. Add the chicken pieces skin-side down and in two batches if using the Round Oven or in one layer if using the wider Buffet Casserole. Cook for about 3 to 4 minutes until lightly browned then turn the pieces and cook on the second side for about the same time. Using tongs, remove the chicken pieces to a platter.
Add the pancetta pieces to the pan and cook, stirring, for 2 minutes, then add the onion, parsley, rosemary or tarragon, and the bay leaf and cook until the onion is translucent. Stir in the chicken livers and cook for an additional 2 minutes, then return the chicken thighs to the pan along with any juices that may have accumulated on the platter.
Turn up the heat and pour in wine and stir until it is almost completely evaporated. Lower the heat and add both the fresh and reserved dried mushrooms. Pour over the 1/4 cup of the reserved mushroom soaking liquid. Lightly salt and generously pepper the pan contents. Bring to a slow simmer, cover, and place the pan in the preheated oven.
Check after 15 minutes and if the pan appears dry add more of the soaking liquid. Check again after another 15 minutes. The chicken should just reach a temperature of 170°. If necessary continue cooking until the chicken tests done. Remove the pan from the oven.
The dish may be made to this point up to one day ahead. Allow the dish to cool with the lid askew then refrigerate, covered, for several hours or overnight. Remove any bits of hardened fat before reheating in a low oven.
If serving right away, remove the cover and tilt the pan, spooning off as much fat as possible.
Serve with polenta.
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