Recipe adapted for kosher, pastured cooking from The New York Times
- 1 Grow and Behold Chicken, Cut in 1/8ths
- 2 .5 ounces (about 2.5 cups) of dried porcini mushrooms, or mixed dried mushrooms
- ¼ cup extra-virgin olive oil
- 2 cloves garlic, thinly sliced
- 2lbs waxy boiling potatoes, like Yukon gold or red-skinned potatoes, quartered
- 1 tablespoon chopped rosemary
- 1 cup Vermentino (or another crisp and citrusy white wine, like a Pinot Grigio)
- Salt and pepper, to taste
- Preheat the oven to 375 degrees. As the oven heats up, bring 1 2/3 cups water to a simmer, and stir in the porcini. Soak for around 10 minutes and drain, reserving both the mushrooms and the broth. Then, roughly chop the mushrooms.
- In a 10-inch skillet over a medium-high heat, heat up one tablespoon of the oil. When hot, add the garlic and cook until lightly browned. Then, add the mushrooms and saute for another 2 minutes. Stir in the mushroom broth, bring to a boil and simmer for around 10 minutes, or until the broth reduces by 1/3. Season to taste with salt and pepper.
- Place the chicken, skin-side down, in one layer, in a large roasting pan, tucking the potatoes and mushrooms around the chicken. Sprinkle with the rosemary, wine and remaining oil. Roast the chicken for 30 minutes, then turn the chicken over and continue cooking until the chicken and potatoes are lightly browned, around 35 minutes more. When the chicken is ready, serve with the vegetables and pan juices.