The Monza Portico: Gentle Pan-Roasted Chicken Thighs with Porcini Brodo

Instructions

1. 1

   In a heatproof measuring cup, combine 0.5 oz dried porcini mushrooms and 1.5 cups premium chicken brodo. Let steep for 10 minutes to draw out the deep, earthy load-bearing flavors of the porcini.

   10 min

   Tip: Make sure the brodo is piping hot so the mushrooms rehydrate quickly.

2. 2

   Pat 4 skin-on, bone-in chicken thighs dry with paper towels. Season both sides evenly with 0.5 tsp fine sea salt and 0.25 tsp freshly cracked black pepper.

   3 min

   Tip: Drying the chicken skin thoroughly is essential for achieving a gorgeous golden crust during gentle pan-roasting.

3. 3

   Remove the soaked porcini from the brodo using a slotted spoon, reserving all liquid. Coarsely chop the rehydrated porcini mushrooms and set them aside.

   3 min

   Tip: Strain the brodo through a fine-mesh sieve if you notice any sediment at the bottom.

4. 4

   Heat 1 tbsp extra virgin olive oil and 1 tbsp unsalted butter in a heavy skillet or skillet over medium-low heat. Lay the chicken thighs skin-side down into the pan. Gently pan-roast for 12 minutes without moving them, allowing the fat to render slowly until the skin turns deep golden and crisp.

   12 min

   Tip: Resist the urge to turn up the heat; gentle pan-roasting renders fat evenly without scorching the butter.

5. 5

   Flip the chicken thighs skin-side up. Scatter 2 cloves garlic, 8 fresh sage leaves, and the chopped porcini into the pan around the chicken. Cook for 2 minutes until aromatic.

   3 min

   Tip: Nestle the sage directly into the pan juices so it sizzles softly.

6. 6

   Pour in 0.25 cup dry white wine to deglaze the pan, scraping up any browned bits with a wooden spoon. Add the reserved porcini-steeped brodo and the remaining 0.25 tsp fine sea salt and 0.25 tsp freshly cracked black pepper. Reduce heat to low, cover partially, and simmer for 10 minutes until the chicken reaches an internal temperature of 165°F.

   10 min

   Tip: Simmering in the porcini brodo infuses the chicken with rich flavor while keeping it exceptionally moist.

7. 7

   Transfer chicken thighs to a warm platter. Remove the skillet from heat and swirl in the remaining 2 tbsp unsalted butter and 0.33 cup Parmigiano-Reggiano into the simmering brodo to create a silky, emulsified sauce.

   2 min

   Tip: Adding cold butter and Parmigiano off the heat creates a rich 'mantecatura' finish without breaking the sauce.

8. 8

   Spoon the velvety porcini brodo sauce over and around the chicken thighs. Serve immediately.

   3 min

   Tip: Serve with crusty Lombardian bread or soft polenta to soak up every drop of sauce.