Step 1

1 Sear the chicken and make the sauce: In a large, deep saute pan or cast iron skillet over medium heat, heat 2 tablespoons of olive oil until it shimmers

Step 2

2 Season half of the chicken thighs with 1/4 teaspoon salt and cook, skin side down, until the skin is crisp and golden brown, 8 to 10 minutes

Step 3

3 The chicken will splatter, so use a screen if you have one

Step 4

4 Carefully turn the thighs over, cook until browned, another 2 to 3 minutes, then transfer to a plate

Step 5

5 Repeat with the remaining chicken

Step 6

6 Transfer the chicken to a plate and cover to keep warm

Step 7

7 Pour the rendered chicken fat into a large, heatproof bowl, leaving a small amount in the pan

Step 8

8 Place one oven rack in the lowest position and another in the middle, and preheat to 375 degrees

Step 9

9 Scatter the mushrooms across the bottom of a 9-by-13-inch baking dish and set aside

Step 10

10 Return the saute pan to medium heat, and add the shallots, the garlic and the remaining salt and the pepper

Step 11

11 Cook, stirring and adding more oil, if needed, until golden, about 2 minutes

Step 12

12 Pour in the wine, scraping up any brown bits on the bottom of the pan with a wooden spoon, then add the brandy, tomatoes, bay leaves and the remaining 1/2 teaspoon salt

Step 13

13 Increase the heat to high and stir gently, breaking the tomatoes into large pieces by pressing them with a wooden spoon

Step 14

14 When the sauce comes to a boil, decrease the heat to medium-low and simmer, uncovered, until reduced by half, 5 to 7 minutes

Step 15

15 Make the croutons: While the sauce is simmering, in the bowl with the chicken fat, toss the bread, salt and pepper until coated, adding 1 to 2 tablespoons of oil, as needed

Step 16

16 Taste, and season with more salt and/or pepper, as desired, then spread out on a large, rimmed baking sheet

Step 17

17 Return to the chicken and sauce: Once the sauce has reduced by half, pour it over the reserved mushrooms

Step 18

18 Nestle the chicken pieces in the pan, moving the mushrooms around (or on top of) the chicken as necessary

Step 19

19 Slide the chicken onto the bottom rack of the oven; set the crouton sheet pan on the middle rack

Step 20

20 Toast the croutons for 15 to 17 minutes, stirring halfway, until golden brown

Step 21

21 Cook the chicken undisturbed for 25 to 30 minutes total, or until the meat is tender and the sauce is bubbling

Step 22

22 (An instant-read thermometer should read at least 165 degrees when inserted into the thickest part of the chicken

Step 23

23 )

Step 24

24 Serve the chicken on top of the croutons, generously ladling sauce on top for the bread to soak up, and serve hot