Prep 0 mins
Cook 2 hrs 15 mins
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. http://www.gourmet.com/recipes/2000s/2009/03/glazed-chicken-with-porcini-and-crisp-potatoes Time listed is start to finish
- 2 cups dried porcini mushrooms (1 3/4 oz)
- 1 1⁄2 cups boiling-hot water plus 1/4 cup cold water
- 1 cup shallot, thinly sliced (about 3 medium)
- 1⁄3 cup olive oil, divided
- 1 1⁄2 teaspoons thyme, chopped (plus 3 whole sprigs)
- 5 tablespoons dry marsala, divided
- 1 1⁄2 tablespoons honey, mild
- 1 whole chicken (about 3 1/2 lb)
- 2 1⁄4 lbs yukon gold potatoes, large
- 1⁄2 tablespoon all-purpose flour
- 1⁄2 cup reduced-sodium chicken broth
- 1 tablespoon white wine vinegar
- 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.
- Preheat oven to 425°F with rack in middle.
- 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.
- 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.
- 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.
- 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.
- 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).
- Transfer chicken to a cutting board to rest 15 minutes. Turn off oven and put potatoes in oven to keep warm.
- 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.
- Discard kitchen string from chicken. Scoop out mushroom mixture into a bowl, stir in potatoes, and serve with chicken.