Prepare:
Heat one tablespoon olive oil in a deep oven-proof skillet or dutch-oven over medium-high heat. Salt and pepper the chicken pieces. Add chicken skin-side down in one layer in skillet (in 2 batches). Cover skillet with a spatter-guard and sauté chicken until browned, turning once, about 3 minutes per side. Transfer chicken to a plate, and repeat with remaining chicken.

Drain off fat from skillet. Return skillet to stove and add one tablespoon olive oil and shallots. Sauté until shallots soften, about 2 minutes. Add garlic and fresh mushrooms. Sauté 2 minutes.
Return chicken to skillet. Add chicken stock, white wine, dried porcini mushrooms (if using), sage and thyme. Take care to submerge dried mushrooms in liquid. The chicken will not be completely covered by the liquid. Sprinkle with salt and pepper.
Bring to a boil and reduce heat, simmering for 2 minutes. Baste tops of chicken with some of the cooking liquid. Place pan, uncovered, in pre-heated 375 F. (190 C.) oven. Bake, basting 1–2 times, until chicken is golden and crispy where exposed and cooked through.
Remove from oven. Garnish with fresh thyme sprigs.
Serve with rice.

Note:
You may notice some leeks in the photo above. Yes, I had a lonely leek in the refrigerator that was begging to be used, so I included it in this dish when I made it. If you also have a leek you would like to use, trim green ends and discard, and slice the cleaned white end thinly. Add to the skillet when you add the shallots.

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