Roast Chicken with Porcini Mushrooms and Potatoes
Jun 17, 2009
Suffer from potluck anxiety? The mere mention of the word potluck strikes terror with me. You aren’t really told what to bring so you have to come up with a dish that will satisfy and impress everyone. It’s a daunting task.
I just discovered the secret potluck dish. Chicken is given a new lease on life with dried porcini mushrooms, potatoes, white wine, rosemary and fennel seeds to create a delicious and rustic meal. Porcini mushrooms add a rich earthy flavor, while the fennel seeds exudes an aromatic and brightness to the chicken. What I love most about this dish, is you get a forkful of chicken, potatoes and mushrooms in every bite.
It’s a potluck statement. You’ll be guaranteed an invite to the next party.
||pounds organic chicken, cut into ten pieces
||pounds waxy potatoes
||ounces of dried porcini mushrooms
||garlic cloves thinly sliced
||teaspoon ground fennel seeds
||tablespoons olive oil
||cup white wine, vermentino, or try a fruity Sauvignon Blanc
1 hour or so
Ask the butcher to cut up the chicken in ten pieces. Wipe the pieces clean and trim off any fat.
Preheat the oven to 400 degrees.
Peel the potatoes and slice in long thin slices. Soak the porcini mushrooms in 1 ¾ cups hot water for ten minutes, drain, keeping the water. Rinse and roughly chop. Peel and finely slice the garlic. Wash and chop the rosemary.
Heat a medium frying pan with one tablespoon olive oil, add the garlic and lightly brown. Add the porcini, stir and and cook for two minutes. Add a little of the liquid, stir and gently simmer adding more liquid to keep the mushrooms quite wet. Season with salt.
Put the chicken in a roasting tray in one layer. Season with ground fennel. Add the potatoes, the rosemary, the wine and three tablespoons olive oil. Stir in the porcini, season with salt. Roast for 30 minutes. Turn the chicken over and continue roasting for another 30 minutes. The chicken and potatoes should be light. If the chicken isn’t place it under the broiler for 5-8 minutes. Serve with the juices from the pan.
River Cafe—Two Easy
Main Course and Chicken
Other Ingredients Used
Chicken and Mushrooms