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    You are in: Home / Recipes / Glazed Chicken With Porcini and Crisp Potatoes Recipe
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    Glazed Chicken With Porcini and Crisp Potatoes

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    0 mins

    2 hrs 15 mins

    Queen Dana's Note:

    Recipe by Andrea Albin from Gourmet magazine March 2009. Cooks notes: Shallots and porcinis can be sautéed and honey glaze can be made 1 day ahead and chilled. Bring to room temperature before using. Cooked potatoes can be kept on baking sheet at room temperature up to 2 hours before reheating and serving. Time listed is start to finish

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    1. 1
      Soak porcini in hot water (1 1/2 cups) in a small bowl until well softened, 20 to 30 minutes. Lift porcini out, squeezing liquid into bowl, then rinse porcini (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.
    2. 2
      Preheat oven to 425°F with rack in middle.
    3. 3
      Cook shallots in 2 Tbsp oil with 1/4 tsp salt in a 12-inch nonstick skillet over medium heat, stirring occasionally, until golden, about 7 minutes. Add porcini, chopped thyme, and 1/4 tsp pepper and cook, stirring occasionally, 2 minutes. Add 3 Tbsp Marsala and boil until most of liquid has evaporated, then remove from heat.
    4. 4
      Add honey to soaking liquid in saucepan with thyme sprigs, remaining 2 Tbsp Marsala, and 1/4 tsp salt. Boil until syrupy and reduced to about 3 Tbsp, 15 to 20 minutes. Discard thyme sprigs.
    5. 5
      Meanwhile, remove excess fat from chicken and pat dry. Season inside and out with a rounded tsp salt and 3/4 tsp pepper. Stuff cavity with mushroom mixture and tie legs with string.
    6. 6
      Put chicken in a small (13- by 9-inch) roasting pan. Roast until an instant-read thermometer inserted into fleshy part of a thigh (do not touch bone) registers 170°F, about 1 hour. About 5 minutes before chicken is done, brush with all of honey glaze. If glaze begins to get too dark before chicken is cooked through, loosely cover with foil.
    7. 7
      While chicken roasts, peel potatoes and cut into 1/2-inch pieces. In cleaned nonstick skillet, heat remaining 3 1/3 Tbsp oil over medium heat, then add potatoes, stirring to coat. Stir in remaining 1/4 cup water and simmer, covered, stirring occasionally, 10 minutes. Remove lid and increase heat to medium-high. Add 1/2 tsp salt. Continue to cook, stirring occasionally, until liquid has evaporated and potatoes are golden brown all over, about 20 minutes more. Transfer to a baking sheet (do not cover).
    8. 8
      Transfer chicken to a cutting board to rest 15 minutes. Turn off oven and put potatoes in oven to keep warm.
    9. 9
      Meanwhile, straddle roasting pan across 2 burners and add flour. Cook over medium-high heat, stirring, 1 minute. Add broth and vinegar, stirring and scraping up brown bits. Boil mixture until reduced by about a third, about 4 minutes. Strain through a fine-mesh sieve into a gravy boat.
    10. 10
      Discard kitchen string from chicken. Scoop out mushroom mixture into a bowl, stir in potatoes, and serve with chicken.

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    Nutritional Facts for Glazed Chicken With Porcini and Crisp Potatoes

    Serving Size: 1 (793 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1178.8
    Calories from Fat 642
    Total Fat 71.4 g
    Saturated Fat 17.7 g
    Cholesterol 243.8 mg
    Sodium 254.5 mg
    Total Carbohydrate 66.2 g
    Dietary Fiber 4.6 g
    Sugars 8.8 g
    Protein 63.7 g

    The following items or measurements are not included:

    dried porcini mushrooms

    white wine vinegar

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