Fuzi with Chicken Ragù - Lidia

Ingredients

• 1 quart low-sodium chicken broth
• 1/2 cup dried porcini
• 6 bone-in, skinless chicken thighs (about 2 1/4 pounds)
• Kosher salt and freshly ground black pepper
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 medium onion, finely chopped
• 3 tablespoons tomato paste
• 4 ounces chicken livers, trimmed, finely chopped
• 2 fresh bay leaves
• 1 sprig fresh rosemary
• 1/4 teaspoon ground cloves
• 1 cup dry white wine
• 12 ounces mixed mushrooms (such as button, cremini, oyster, shiitake, chanterelle), sliced
• 1/4 cup chopped fresh Italian parsley
• 1 pound fresh fuzi (recipe linked here)
• 1/2 cup freshly grated Grana Padano