Pollo ai Funghi (Chicken with Mushrooms)

For the mushrooms

1. Heat a large dry frying pan over high heat and toast the mushrooms without oil until brown.

2. Add the 2 tbsp olive oil and cook, stirring often, until the mushrooms release their moisture and brown well, about 2 minutes.

3. Grate in the garlic, season with the salt, toss well, and cook 1 minute more.

4. Transfer the mushrooms to a plate and set aside.

For the chicken

5. Toss the chicken pieces with the oregano, chilli flakes, salt, and black pepper.

6. Sprinkle over the flour and toss again until lightly coated, shaking off any excess.

7. Return the same pan to medium-high heat and add the remaining 2 tbsp olive oil.

8. Add the chicken in a single layer without overcrowding, working in two batches if needed, and cook until golden brown on all sides.

   Do not crowd the pan, or the chicken will steam instead of browning.

9. Add the anchovies to the pan and mash them into the oil with tongs or a spoon until they melt.

   The anchovies melt into the pan to give depth and richness without making the dish taste fishy.

10. Pour in the white wine and scrape up any browned bits stuck to the bottom of the pan.

11. Let the wine simmer and reduce by about half, about 3 minutes.

    Then 3 min of waiting

To finish

12. Return the cooked mushrooms and any resting juices to the pan and toss with the chicken.

13. Turn off the heat, add the cold butter, and gently swirl and stir until it melts into a smooth, glossy sauce.

    Adding cold butter off the heat (monter au beurre) emulsifies the sauce, mellows the acid of the wine, and gives a glossy finish.

14. Stir through the chopped parsley and serve immediately.