Step 1

Season the thighs with salt and pepper on both sides and preheat a large cast-iron skillet over medium-high heat

Step 2

Listicle: Rachael Ray 12-Inch Cast Iron Frying Pan Place the dried mushrooms in small pot, cover with a couple cups of stock and warm to plump them and flavor the broth

Step 3

Add 2 tablespoons olive oil, 2 turns of the pan, to skillet and brown the chicken on both sides, 8 minutes or so, then remove to platter

Step 4

Add more oil and all the fresh mushrooms and bay leaves, then add the juniper, cloves and rosemary

Step 5

Once the mushrooms are brown, add the shallots and garlic, season with salt and pepper and stir for a minute

Step 6

Add the olives and deglaze the pan with brandy

Step 7

Add the red wine, porcini mushrooms and porcini stock and passata and let simmer gently

Step 8

Slide the chicken back into the sauce right before serving

Step 9

For the polenta, bring the remaining stock to boil with a couple cups of water

Step 10

Add polenta, reduce to low and simmer, stirring, for 30 to 35 minutes, adding up to 6 cups water as needed

Step 11

Season with salt and add butter to finish

Step 12

Stir in half to two-thirds of the fontina, then transfer to serving bowl and dot the top with remaining cheese

Step 13

Remove bay leaves and serve the chicken from the skillet and the polenta from serving dish

Step 14

To plate, use shallow bowls and use the polenta to make a nest for the chicken