Braised Chicken Thighs with Porcini and Shallots

Confession: I skipped the porcini and shallots (none on hand), and instead used this recipe as a guide for braising. I used only four chicken thighs, and found that the recipe produced a very tender chicken, but in general I find thighs are pretty consistently tender. The liquid is lovely, and I saved it for another day, as I wanted to try the chicken with this Fig-Cranberry Sauce. I think it would have been better, though, with the suggested sauce.