This is wonderfully delicious and worth the time it takes to cook it.
It calls for dried Porcini mushrooms, as pretty much all traditional Italian dishes do. Porcinis are the same as King Boletes (I've bought those in Polish markets) and Cepes (the French name).
You can use other types of dried wild mushrooms if you cannot find Porcinis, but the combination or Porcini mushrooms with red wine is a classic flavor of the Italian Northwest so it's worth the search.
- Soften the mushrooms in just enough boiling water to cover.
- In a skillet, heat the olive oil, then cook the guanciale until the fat melts.
- Add the whole rosemary sprig and the bay leaf and let them flavor the fat.
- Sauté the chicken thighs in the fat until browned all over.
- Add the wine and bring to a simmer.
- Chop the softened mushrooms and add them, and strain the soaking liquid into it (it may have sand or grit).
- Simmer, turning occasionally, about half an hour until the chicken is cooked through and the wine-mushroom liquor is reduced. Serve hot.