Roast Chicken with Mushroom Jus

For chicken: Preheat oven to 425°. In a small bowl, combine sage, thyme, crushed red pepper and the salt. Sprinkle over both sides of chicken pieces and rub in with fingers. Place chicken, skin sides up, on a foil-lined rimmed baking sheet. Bake 45 minutes. Remove chicken from pan; pour off and reserve pan juices. Return chicken to pan. Bake until browned and an instant-read thermometer inserted into thickest parts (not touching bones) registers at least 175° and juices run clear, about 10 minutes. Cover and keep warm.

Meanwhile, for mushroom jus: In a small saucepan, bring broth to boiling. Add porcini mushrooms. Remove from heat. Cover and let stand 15 minutes. Strain through a fine-mesh sieve, reserving broth. Rinse porcini mushrooms, drain them well, then chop and set aside.

In a medium saucepan, heat oil over medium heat. Add cremini mushrooms and onion. Cook, stirring occasionally, until liquid has evaporated and mushrooms are lightly browned, 5 to 8 minutes. Add garlic, crushed red pepper and thyme. Cook 1 minute more. Remove pan from heat. Carefully add wine; return to heat and increase to medium-high. Cook and stir, scraping up any browned bits from the bottom of pan, until wine has nearly evaporated, about 2 minutes.

Add reserved mushroom broth, juices from the baking pan and chopped porcini mushrooms. Bring to boiling. Reduce heat and simmer until slightly thickened, 15 to 20 minutes. Stir in vinegar and butter. Season to taste with salt and black pepper.

Serve chicken with mushroom jus, garnished with parsley.