Chicken cacciatore

Place the dried mushrooms in a bowl and cover with boiling water. Set aside to rehydrate

Place the flour in a bowl and season with salt and pepper. Dredge the chicken thighs in the flour to coat, then set aside

Place a large casserole pan over a medium heat and add 2 tablespoons of the olive oil. Once hot, fry the chicken thighs in batches until golden on both sides. Once golden, set aside on a plate and turn down the heat

Add the remaining oil to the casserole along with the shallots, carrot, celery, rosemary and bay leaves. Strain the porcini mushrooms, roughly chop and add to the pan and cook gently for 6 minutes until the vegetables have softened. Add the garlic and fry until fragrant, then decant the contents of the pan into a bowl

In the same pan, increase the heat and add the pancetta. Cook for a few minutes until crisp, then add to the bowl with the vegetables. Pour the wine into the casserole, scraping the bottom to deglaze, and simmer until slightly reduced

Return the vegetables and pancetta to the pan, then pour in the chicken stock and tomatoes. Stir briefly, then arrange the chicken thighs on top. Bring to a simmer, then cover, season and cook for 45 minutes or until the chicken is cooked through

Meanwhile, make the crispy chicken skin. Preheat an oven to 180°C/gas mark 4 and line a baking tray with baking paper. Lay the skin flat on top of the paper, then sprinkle with sea salt and top with another layer of paper. Place another tray on top to weigh it down and keep the skin flat as it cooks, then transfer to the oven and cook for 10–15 minutes until the skins turn golden

To serve, divide the thighs between 8 bowls with plenty of sauce. Place a shard of crisp chicken skin on top of each, garnish with the parsley and serve with green beans or potatoes on the side