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Glazed Chicken with Porcini and Crisp Potatoes

March 1, 2010

These cold weekends this winter have inspired me to cook more involved meals, and this one turned our particularly

porcini chicken with crisp potatoes

well.  It’s got a delicious sweet Marsala sauce that you serve with the chicken and potatoes that would be good enough to serve in a restaurant, or when entertaining guests.  Even though it’s a simple roast chicken, the flavors are complex and earthy from the mushrooms.  I served this with some broccolini sauteed in olive oil and garlic, and it made a really elegant meal.  While you could skip the glazing step, it really makes the chicken skin nice and crispy, and flavors the drippings you use to make the Marsala sauce.  It’s worth the effort.  This recipe from Gourmet serves 4.


2 c dried porcini, oyster or mixed wild mushrooms ( 1 3/4 ounces )

1 1/2 c boiling-hot water plus 1/4 cup cold water

1/3 c olive oil, divided

1 1/2 t chopped thyme plus 3 whole sprigs

7 T dry Marsala, divided

1 1/2 T mild honey

1 whole chicken (about 3 1/2 pounds)

2 1/4 lb. large Yukon Gold potatoes

1/2 T all-purpose flour

1/2 c chicken broth

Soak dried mushrooms in hot water (1 1/2 cups) in a small bowl until well softened, 20 to 30 minutes. Lift mushrooms out, squeezing liquid into bowl, then rinse mushrooms (to remove any grit) and coarsely chop. Strain soaking liquid through a sieve lined with a damp paper towel into a small saucepan and reserve.
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