You may also like
Categories:Viewed: 22 - Published at: 10 years ago
Ingredients
- 2 1/2 ounces (about 2 1/2 cups) dried porcini mushrooms, or mixed dried mushrooms
- 1/4 up extra-virgin olive oil
- 2 cloves garlic, finely sliced
- Salt and freshly ground black pepper
- 1 4 1/2 -pound chicken, cut into 8 pieces
- 2 pounds waxy boiling potatoes, like Yukon gold or red-skinned potatoes, quartered
- 1 tablespoon chopped rosemary
- 1 cup Vermentino, or other crisp, citrusy white wine, like Pinot Grigio
Method
- Preheat the oven to 400 degrees.
- Bring 1 2/3 cups water to a simmer, and stir in the porcini; soak for 10 minutes.
- Drain, reserving both mushrooms and broth.
- Roughly chop the mushrooms.
- Heat 1 tablespoon of the oil in a 10-inch skillet over medium-high heat.
- When hot, add the garlic and cook until lightly browned.
- Add the mushrooms and saute for 2 minutes.
- Stir in the mushroom broth, bring to a boil and then simmer for about 10 minutes, so that it reduces by 1/3.
- Season to taste with salt and pepper.
- Trim off excess fat from the chicken pieces.
- Rinse and pat dry.
- Place the chicken, skin-side down, in one layer, in a large roasting pan.
- Tuck the potatoes and mushrooms around the chicken.
- Sprinkle with the rosemary, wine and remaining 3 tablespoons oil.
- Season with salt and pepper.
- Roast in the oven for 30 minutes.
- Turn the chicken over, season with more salt and pepper and continue cooking until the chicken and potatoes are lightly browned, 30 to 35 minutes more.
- Serve with the vegetables and the juices from the pan.
