Roast Chicken With Chardonnay Sauce, Trumpet Mushroom Duxelle And Fingerling Potatoes - mushrooms

Method

• Melt 2 tbs. of butter in a large pan over low heat.
• Add bacon or salt pork and sweat for a few minutes without giving it color.
• Add shallots and sweat without giving color for a few minutes.
• Add mushrooms and continue to cook over low heat, adding a pinch of salt, pepper and the lemon juice. The mushrooms will begin to release water - once the water is completely absorbed, stop cooking.
• Add caramelized onions and toss to heat. Set aside.
• Preheat the oven to 400°.
• Heat a new pan that can go into the oven over high heat with a little blended oil.
• Season chicken with salt and pepper.
• Once pan is hot, add chicken legs skin side down and cook over high heat for a minute.
• Place entire pan in oven and cook until chicken registers 165°, about 10 minutes.
• Take pan out, remove chicken, drain oil.
• Deglaze pan with chardonnay, scraping up the brown bits. Reduce wine by half, add stock and reduce by half again.
• Turn fire off, add 2 tbs. of butter and whisk until incorporated. Place mushroom mix in center of plate, top with chicken, add sauce around, garnish with parsley.
• To cook the fingerlings, bring a large pot of water to a boil.
• Add potatoes and blanch for 3-4 minutes. Drain and dry well.
• Add about 2 inches of oil (or equivalent amount of duck fat) to a heavy bottomed sauce pan and heat until a piece of bread, when dropped into the oil, browns in 3 seconds.
• Add the potatoes to the pan, being careful to stand back if the skins sputter a bit. Allow to cook for a minute, remove and drain on paper towels and salt and pepper immediately while still hot.
• If you'd like to time this all so that the potatoes are finished at the same time as the chicken, cook the potatoes as soon as the chicken goes into the oven.