Wild Rice Baked with Chicken, Fennel, and Porcini - porcini mushrooms

Method

• If using fresh mushrooms, clean them with a damp cloth.
• Halve or quarter any very large mushrooms, and then cut all the mushrooms into 1/4-inch thick slices.
• Set aside.
• If using dried porcini, place them in a medium bowl and add just enough hot water to cover.
• Let stand for 30 minutes, until the mushrooms are softened.
• Lift the mushrooms out with your fingers, squeezing the excess water back into the bowl.
• Chop the mushrooms coarsely and set them aside.
• Pour the soaking liquid into a measuring cup, leaving behind the sediment at the bottom of the bowl.
• Add enough chicken stock to make 2 1/2 cups.
• Set aside.
• Arrange one rack in the center of the oven and one 6 inches from the top, Heat the oven to 375F.
• Pat the chicken thighs dry with paper towels and season them with salt and pepper.
• Heat the olive oil in a large, ovenproof, straight-sided skillet with a tight-fitting lid over medium heat until hot but not smoking.
• Lay the chicken thighs in the pan, skin side down.
• Cook until nicely browned and then turn and brown the other side, 4 to 5 minutes per side.
• Transfer the chicken to a plate.
• Pour off all but 2 tablespoons of the fat from the pan.
• Add the onion to the pan along with a pinch of salt.
• Reduce the heat to medium-low and cook the onion until it begins to sweat, about 4 minutes.
• Add the fennel and another pinch of salt.
• Cook until softened, stirring occasionally, about 5 minutes.
• Add the reserved porcini and the thyme leaves and season with salt.
• Cook until the mushrooms are tender and their liquid has evaporated, about 5 minutes for fresh porcini and about 2 minutes for dried.
• Add the wild rice and stir to coat with the vegetables and oil.
• Pour in the 2 1/2 cups stock.
• Tuck the chicken thighs, skin side up, into the vegetables.
• Bring the mixture to the boil on the stovetop and then cover with a tight-fitting lid.
• Place in the oven and cook until the rice grains are tender and have splayed open and the liquid is absorbed, 1 hour to 1 1/4 hours.
• Try not to check the rice before 1 hour; opening the lid releases all the vital steam from the pan.
• Remove the pan from the oven and turn on the broiler.
• Uncover the the pan and return to the oven, placing it on the top rack.
• Broil until the chicken skin is crisp, about 3 minutes.
• Remove from the oven and let rest for 5 minutes.
• Spoon onto warmed plates and serve.