Porcini-Braised Chicken Thighs with Couscous and Pine Nuts

JBF Award winner Naomi Pomeroy advises that you should serve this rustic one-pot meal directly out of the Dutch oven in which it is cooked. If you don't have a Dutch oven, Pomeroy suggests searing the chicken in a large sauté pan, transfering it to a roasting pan to finish cooking, and then serving it in a casserole dish.

Porcini-Braised Chicken Thighs

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Serves: 6 Total Time: 1 hour and 45 minutes


  • 4 tablespoons extra virgin olive oil, divided
  • 3 cups roughly chopped yellow onions, cut into 11/2-inch pieces
  • 1 1/2 cups sliced, peeled carrots, cut on the bias into 3-inch pieces
  • 1 1/2 cups roughly chopped celery, cut into 2-inch pieces
  • 10 cloves garlic
  • 1 ounce dried porcini mushrooms
  • 3 thyme sprigs
  • 2 fresh or 4 dried bay leaves
  • 12 bone-in, skin-on room temperature chicken thighs
  • 2 to 3 tablespoons salt
  • 3 teaspoons freshly ground black pepper
  • 4 cups homemade stock or other high-quality stock
  • 1 cup dry white wine


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Taste & Technique: Recipes to Elevate Your Home Cooking by Naomi Pomeroy with Jamie Feldmar.

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