Cover the dried porcinis with 2 cups hot water and allow to sit for 30 minutes to reconstitute
. Remove from the liquid with a slotted spoon before using.
Coat a large, wide, deep pan with olive oil and bring to a high heat. Pat the chicken skin dry with paper towels and season generously with salt. Add the chicken, skin side down, to the panyou should hear a big sizzle as the thighs hit the pan. Do not try to move the chicken; the skin will stick itself to the bottom of the pan and will unstick itself when it is ready. If the pan is smoking excessively, turn the burner down and continue cooking. When the skin is brown and crispy, turn the chicken over and brown it on the other side. Remove the chicken from the pan and reserve.
Lower the heat if you have not already done so and ditch most of the excess fat from the pan. Add the pancetta, and brown. When the pancetta
has started to get brown and crispy, add the onions
. Sprinkle with salt and crushed red pepper, and sweat over medium heat for 7 to 8 minutes. Add the garlic and cook for another 1 to 2 minutes. Add the assorted mushrooms, including the porcinis, season with salt and saute until they release their juices, 3 to 4 minutes. Add the white wine and reduce by half. Return the chicken to the pan. Add the chicken stock
to almost cover the chicken. Add the thyme
and bay leaves. Bring to a boil and reduce to a simmer. Simmer
the chicken for 30 to 35 minutes, adding more chicken stock if needed.
While the chicken is cooking, puree the almonds in a food processor
. With the motor running, drizzle
in a little olive oil to make a loose paste. Season with salt and reserve.
Once the chicken has cooked for 30 to 35 minutes, remove it from the pan and reserve. Taste the sauce for seasoning and stir in the almond puree. Bring to a boil and reduce to a simmer to thicken the sauce
if needed; the almond puree will help to thicken the sauce and will make it very rich.
Serve the chicken over sauteed
haricots verts. Spoon the mushroom-almond sauce over the top and garnish with chopped chives