Roast Chicken Vermentino
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2½ounces (about 2½ cups) dried porcini mushrooms, or mixed dried mushrooms
- ¼up extra-virgin olive oil
- 2cloves garlic, finely sliced
- Salt and freshly ground black pepper
- 14½ -pound chicken, cut into 8 pieces
- 2pounds waxy boiling potatoes, like Yukon gold or red-skinned potatoes, quartered
- 1tablespoon chopped rosemary
- 1cup Vermentino, or other crisp, citrusy white wine, like Pinot Grigio
Nutritional analysis per serving (4 servings)
1031 calories; 53 grams fat; 15 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 11 grams polyunsaturated fat; 56 grams carbohydrates; 8 grams dietary fiber; 2 grams sugars; 71 grams protein; 1902 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Preheat the oven to 400 degrees. Bring 1⅔ cups water to a simmer, and stir in the porcini; soak for 10 minutes. Drain, reserving both mushrooms and broth. Roughly chop the mushrooms.
- Step 2
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 ⅓. Season to taste with salt and pepper.
- Step 3
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. Pour reduced mushroom broth over 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.
Private Notes
Comments
I'd like to make this dish ahead of time for guests. Should I just reheat in the oven before serving? Will potatoes stay crisp? How long to reheat and at what temp?
Hi, Jessi. Refrigerating and reheating potatoes is not ideal. However, the best solution would be to make the whole dish beforehand and reheat it in a casserole in a 300 degree oven, tightly covered. This could take up to 40 minutes. Just before serving, remove the cover and broil briefly, so that the chicken skin and potatoes can crisp up again.
This is a big hit dish, for a semi-big crowd. I skip the dried mushrooms, in favor of several non-dried. The chicken I used was a package of 6 thighs and 4 drum sticks. Having never heard of Vermentino, I tossed in sauvignon blanc. The chicken didn't seem to care.
But that said, great flavor and great aromas in the kitchen.
yummmmmy!!
Boil the potatoes first, chicken came out perfect but potatoes still needed more time in oven.
I made this last night for a few friends. It was delicious and very easy. It had so much flavor. I followed the recipe exactly except like suggested I left out the last three tablespoons of oil. I didn’t have much mushroom stock left after simmering it on the stovetop but I shouldn’t have been concerned as there was a lot of mushroom flavor when the dish was completed. I will definitely make it again.
Advertisement