Glazed Chicken With Porcini And Crisp Potatoes
Serves: 5
Meagan Lindgren
1 January 1970
Based on User reviews:
52
Spice
47
Sweetness
47
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
1.5 cups
Water (boiling-hot plus 1/4 cup)1 cup
Olive Oil (divided)1.5 tsps
Thyme (chopped plus 3 whole sprigs)5 tbsps
Marsala (dry, divided)1.5 tbsps
Mild Honey1020 g
Yukon Gold Potatoes (large)1 tbsp
All-Purpose Flour1 tbsp
Wine Vinegar (white-)Directions:
1
Soak porcini in hot water (1 1/2 cups) in a small bowl until well softened, 20 to 30 minutes
2
Lift porcini out, squeezing liquid into bowl, then rinse porcini (to remove any grit) and coarsely chop
3
Strain soaking liquid through a sieve lined with a damp paper towel into a small saucepan and reserve
4
Preheat oven to 425°F with rack in middle
5
Cook shallots in 2 tablespoons oil with 1/4 teaspoon salt in a 12-inch nonstick skillet over medium heat, stirring occasionally, until golden, about 7 minutes
6
Add porcini, chopped thyme, and 1/4 teaspoon pepper and cook, stirring occasionally, 2 minutes
7
Add 3 tablespoons Marsala and boil until most of liquid has evaporated, then remove from heat
8
Add honey to soaking liquid in saucepan with thyme sprigs, remaining 2 tablespoons Marsala, and 1/4 teaspoon salt
9
Boil until syrupy and reduced to about 3 tablespoons, 15 to 20 minutes
10
Discard thyme sprigs
11
Meanwhile, remove excess fat from chicken and pat dry
12
Season inside and out with a rounded teaspoon salt and 3/4 teaspoon pepper
13
Stuff cavity with mushroom mixture and tie legs with string
14
Put chicken in a small (13-by 9-inch) roasting pan
15
Roast until an instant-read thermometer inserted into fleshy part of a thigh (do not touch bone) registers 170°F, about 1 hour
16
About 5 minutes before chicken is done, brush with all of honey glaze
17
If glaze begins to get too dark before chicken is cooked through, loosely cover with foil
18
While chicken roasts, peel potatoes and cut into 1/2-inch pieces
19
In cleaned nonstick skillet, heat remaining 3 1/3 tablespoons oil over medium heat, then add potatoes, stirring to coat
20
Stir in remaining 1/4 cup water and simmer, covered, stirring occasionally, 10 minutes
21
Remove lid and increase heat to medium-high
22
Add 1/2 teaspoon salt
23
Continue to cook, stirring occasionally, until liquid has evaporated and potatoes are golden brown all over, about 20 minutes more
24
Transfer to a baking sheet (do not cover)
25
Transfer chicken to a cutting board to rest 15 minutes
26
Turn off oven and put potatoes in oven to keep warm
27
Meanwhile, straddle roasting pan across 2 burners and add flour
28
Cook over medium-high heat, stirring, 1 minute
29
Add broth and vinegar, stirring and scraping up brown bits
30
Boil mixture until reduced by about a third, about 4 minutes
31
Strain through a fine-mesh sieve into a gravy boat
32
Discard kitchen string from chicken
33
Scoop out mushroom mixture into a bowl, stir in potatoes, and serve with chicken
34
Soak porcini in hot water (1 1/2 cups) in a small bowl until well softened, 20 to 30 minutes
35
Lift porcini out, squeezing liquid into bowl, then rinse porcini (to remove any grit) and coarsely chop
36
Strain soaking liquid through a sieve lined with a damp paper towel into a small saucepan and reserve
37
Preheat oven to 425°F with rack in middle
38
Cook shallots in 2 tablespoons oil with 1/4 teaspoon salt in a 12-inch nonstick skillet over medium heat, stirring occasionally, until golden, about 7 minutes
39
Add porcini, chopped thyme, and 1/4 teaspoon pepper and cook, stirring occasionally, 2 minutes
40
Add 3 tablespoons Marsala and boil until most of liquid has evaporated, then remove from heat
41
Add honey to soaking liquid in saucepan with thyme sprigs, remaining 2 tablespoons Marsala, and 1/4 teaspoon salt
42
Boil until syrupy and reduced to about 3 tablespoons, 15 to 20 minutes
43
Discard thyme sprigs
44
Meanwhile, remove excess fat from chicken and pat dry
45
Season inside and out with a rounded teaspoon salt and 3/4 teaspoon pepper
46
Stuff cavity with mushroom mixture and tie legs with string
47
Put chicken in a small (13-by 9-inch) roasting pan
48
Roast until an instant-read thermometer inserted into fleshy part of a thigh (do not touch bone) registers 170°F, about 1 hour
49
About 5 minutes before chicken is done, brush with all of honey glaze
50
If glaze begins to get too dark before chicken is cooked through, loosely cover with foil
51
While chicken roasts, peel potatoes and cut into 1/2-inch pieces
52
In cleaned nonstick skillet, heat remaining 3 1/3 tablespoons oil over medium heat, then add potatoes, stirring to coat
53
Stir in remaining 1/4 cup water and simmer, covered, stirring occasionally, 10 minutes
54
Remove lid and increase heat to medium-high
55
Add 1/2 teaspoon salt
56
Continue to cook, stirring occasionally, until liquid has evaporated and potatoes are golden brown all over, about 20 minutes more
57
Transfer to a baking sheet (do not cover)
58
Transfer chicken to a cutting board to rest 15 minutes
59
Turn off oven and put potatoes in oven to keep warm
60
Meanwhile, straddle roasting pan across 2 burners and add flour
61
Cook over medium-high heat, stirring, 1 minute
62
Add broth and vinegar, stirring and scraping up brown bits
63
Boil mixture until reduced by about a third, about 4 minutes
64
Strain through a fine-mesh sieve into a gravy boat
65
Discard kitchen string from chicken
66
Scoop out mushroom mixture into a bowl, stir in potatoes, and serve with chicken