Ingredients

• 1/4 cup dried porcini mushrooms (1/4 ounce)

• 1/2 cup boiling water

• 1 1/2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces

• Kosher salt and freshly ground pepper

• 2 tablespoons extra-virgin olive oil

• 6 tablespoons unsalted butter

• 3/4 pound white mushrooms, quartered

• 1 medium onion, cut into 1/4-inch dice

• 2 medium carrots, cut into 1/2-inch dice

• 1 celery rib, cut into 1/4-inch dice

• 3 tablespoons all-purpose flour

• 1 1/2 cups chicken stock or low-sodium broth

• 2 thyme sprigs

• 1 pound Yukon Gold potatoes, peeled and cut into 1-inch dice

• 1 pound parsnips, peeled and cut into 1-inch dice