While I use pheasant thighs here, obviously chicken thighs will work, too, and in fact might even be better. I also use a variety of wild mushrooms I pick, but feel free to use whatever array of mushrooms you want. Try to use several different kinds, and yes, you can use reconstituted dried mushrooms, too. I really like to use verjus
for the tartness in this recipe -- verjus is preserved, unripe grape juice -- but it can be tough to find. Freshly squeezed lemon juice is a good substitute.
Serve this with good, crusty bread or potatoes, or even polenta. I like a good bitter greens salad alongside and a nice white wine, like a white Cotes du Rhone, a white Burgundy or an oaked Chardonnay. If you are drinking beer, I can think of no better beer to go with this than a blonde bock.