Roast Chicken Vermentino Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2-1/2 ounces dried porcini mushrooms or mixed dried mushrooms
1/4 cup extra-virgin olive oil
2 gloves 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 tbsp. chopped rosemary
1 cup Vermentino, or other crisp, citrusy white wine, like Pinot Grigio (Chicken borth can be substituted for wine.)
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Directions: |
Directions:Preheat oven to 400 degrees. Bring 1 2/3 cups water to a simmer and stir in the porcini; soak for 10 minutes. Drain, reserving the 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 them, 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 or broth, and remaining 3 tablespoons oil. Season with salt and pepper. Roast in the oven for 30 minutes. Turn the chicken over and continue cooking until the chicken and potatoes are lightly browned, 30 to 35 minutes more. |
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: This recipe calls for a large quantity of dried mushrooms, which are expensive. A mixture of dried and fresh white mushrooms works almost as well.
Adapted from "Italian Two Easy: Simple Recipes from the London River Cafe", by Rose Gray and Ruth Rogers.
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