Braised Chicken Thighs in Red Wine with Porcini

Cookbooks litter my kitchen and sometimes I have them for a while, years maybe, before I cook out of them. This one Good Meat was a gift a couple of years ago. I’ve cooked out of it twice before I think. I was thinking the other day that I didn’t want to make another roasted chicken. Even though we both love it, I wanted something different. This book caught my eye and I read a few recipes, landing on this one.

What’s particularly cool about this recipe is it’s a make ahead recipe. Better after it sits in the fridge for a day or three.

Braised Chicken Thighs in Red Wine with Porcini


Good Meat 

by Deborah Krasner


  • 4 skin-on, bone in chicken thighs (although skinless would be fine in my opinion)
  • 1/4 cup dried porcini mushrooms
  • 1 tablespoon butter
  • 3 bay leaves
  • 2 sprigs fresh rosemary
  • about 1 cup red wine
  • Salt & pepper


Blot the chicken dry and let sit at room temperature.

Soak the dried mushrooms in enough hot water to cover them by an inch.

Melt the butter in a cast-iron frying pan and turn the heat to medium, adding the bay leaves and the rosemary. Let them fry gently for a few minutes.

Brown the chicken on all sides in the pan.

Remove the re-hydrated mushrooms with a slotted spoon, squeezing out as much moisture as you can. You can send the liquid through a coffee filter to get out all grit, but I usually just let the liquid settle and pour off all but the last bit that is gritty. Add enough red wine to the strained mushroom liquid to yield 1 1/2 cups total.

When the chicken is nicely browned on all sides pour in the liquid, scraping up and bits on the bottom of the pan. Simmer slowly for about 30 minutes, until the meat is falling off the bone tender. Remove and discard the bay and rosemary sprigs.

Put everything into a container to go into the fridge for at least one day

When you pull the container out of the fridge, remove the top layer of fat. Re-warm the chicken and sauce. I microwaved ours.

Serve over rice, risotto, farroto, quinoa or whatever grain you like.


In a pinch, I’m sure boneless, skinless thighs would work, but the bones do add flavor. The skin ended up gummy and so I don’t think it was necessary.

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