Chicken Thighs with Pineau de Charentes Recipe

Crumble the cèpes or porcini into a strainer and rinse well under cold running water. Put in a bowl and cover with 1 cup hot water. Let stand for at least 30 minutes. Drain the cèpes into a sieve lined with a paper coffee filter or several layers of damp cheesecloth set over a small bowl; reserve the cèpes and soaking liquid separately.

Set a heavy 12-inch skillet over moderately high heat. Add 3 tablespoons of the butter; as soon as it sizzles, add the chicken thighs, skin side down. Season with salt and pepper and cook without turning just until browned, about 5 minutes. Tilt the skillet and remove almost all the fat. Add the Pineau and, using a long kitchen match and averting your face, carefully ignite the liquid while it is still warm; the flames will flare quite high. When the flames subside, add the shallots and continue cooking, stirring, for l minute. Turn the chicken over, cover the skillet, and continue cooking over moderate heat until the juices from the thighs run clear when pricked and the pan juices are reduced to a glaze, about 25 minutes. Turn the chicken over and glaze the skin, then transfer the contents of the skillet to a platter. Wipe out the skillet.

Melt the remaining 2 tablespoons butter in the skillet over moderate heat. Add the cèpes and fresh mushrooms and sauté for 5 minutes. Add the reserved soaking liquid and cook until reduced to a glaze, about 10 minutes. Add the heavy cream and boil until reduced to a sauce consistency, about 5 minutes.

Return the chicken thighs to the skillet, skin side up, partially cover, and gently reheat. Adjust the seasoning with salt and pepper. Serve at once with a dusting of parsley and chives.