Glazed Chicken With Porcini And Crisp Potatoes

Total Time: 2 hrs 15 mins Cook Time: 2 hrs 15 mins

Ingredients

• Servings: 4
• 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 wine vinegar

Recipe

• 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 preheat oven to 425°f with rack in middle.
• 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 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 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 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 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 transfer chicken to a cutting board to rest 15 minutes. turn off oven and put potatoes in oven to keep warm.
• 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 discard kitchen string from chicken. scoop out mushroom mixture into a bowl, stir in potatoes, and serve with chicken.