ROAST CHICKEN VERMENTINO
This rich, delicious roast uses the broth from rehydrated mushrooms for extra flavor. Porcinis aren't a necessity, but pick some up if you can. You'll be glad you did. Pair this with a nice salad and the leftover wine for an excellent evening.
Provided by Malcolm Mclaren
Categories dinner, project, main course
Time 1h30m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees. Bring 1 2/3 cups water to a simmer, and stir in the porcini; soak for 10 minutes. Drain, reserving both mushrooms and broth. Roughly chop the mushrooms.
- Heat 1 tablespoon of the oil in a 10-inch skillet over medium-high heat. When hot, add the garlic and cook until lightly browned. Add the mushrooms and saute for 2 minutes. Stir in the mushroom broth, bring to a boil and then simmer for about 10 minutes, so that it reduces by 1/3. Season to taste with salt and pepper.
- Trim off excess fat from the chicken pieces. Rinse and pat dry. Place the chicken, skin-side down, in one layer, in a large roasting pan. Tuck the potatoes and mushrooms around the chicken. Pour reduced mushroom broth over the chicken. Sprinkle with the rosemary, wine and remaining 3 tablespoons oil. Season with salt and pepper. Roast in the oven for 30 minutes. Turn the chicken over, season with more salt and pepper and continue cooking until the chicken and potatoes are lightly browned, 30 to 35 minutes more. Serve with the vegetables and the juices from the pan.
Nutrition Facts : @context http, Calories 1031, UnsaturatedFat 33 grams, Carbohydrate 56 grams, Fat 53 grams, Fiber 8 grams, Protein 71 grams, SaturatedFat 15 grams, Sodium 1902 milligrams, Sugar 2 grams, TransFat 0 grams
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Masom Dil5
[email protected]This recipe is a bit too expensive for me. I'm on a tight budget and I'm looking for recipes that are affordable. This recipe uses a lot of expensive ingredients.
Jessica Cortes
[email protected]This recipe is a bit bland for my taste. I like my food to be a bit more flavorful. I added some extra herbs and spices to the chicken and it turned out much better.
osas gracy
[email protected]This recipe is too time-consuming. I don't have a lot of time to cook during the week, so I'm looking for recipes that are quick and easy. This recipe takes over an hour to make.
Helen Fairish
[email protected]I'm not a fan of the flavor of Vermentino wine. I think it's too acidic. I tried this recipe using a different white wine and it turned out much better.
Robert AHK
[email protected]This recipe is a bit too complicated for me. I'm not a very experienced cook and I found it difficult to follow the instructions. I ended up making a few mistakes and the chicken didn't turn out very well.
Al-Amin Nazir
[email protected]I'm not sure what went wrong, but my chicken didn't come out very good. It was a bit dry and the sauce was too thin. I'm going to try it again and see if I can get it right.
Sadiq Riast
[email protected]This recipe is a bit expensive to make, but it's worth it. The ingredients are all high-quality and the flavor is amazing. I'll definitely be making this again for special occasions.
Robina Khalid
[email protected]This recipe is perfect for a special occasion. I made it for my husband's birthday and he loved it. It's a really elegant dish that's sure to impress your guests.
Adnan Ali Dahri
[email protected]I love that this recipe is so versatile. You can use any type of vegetables you like. I used carrots, potatoes, and onions, but you could also use broccoli, cauliflower, or green beans.
Keely George
[email protected]This recipe is a great way to use up leftover chicken. I made a roast chicken on Sunday and used the leftovers to make this dish on Monday. It was just as good as the first time I made it.
Oshanda rathnasekara
[email protected]I'm not a huge fan of Vermentino wine, but I decided to give this recipe a try anyway. I'm glad I did! The wine really added a nice flavor to the chicken. I'll definitely be making this again.
Bassem Elalfy
[email protected]This recipe is a bit time-consuming, but it's worth it. The chicken is fall-off-the-bone tender and the sauce is incredible. I served it with roasted potatoes and green beans, and it was a perfect meal.
izharali solangi
[email protected]I've made this recipe several times and it never disappoints. The chicken is always moist and flavorful, and the sauce is to die for. I highly recommend this recipe!
Md Mdsumon
[email protected]This is my go-to recipe for roast chicken. It's always a hit with my family and friends. The Vermentino wine adds a really nice flavor to the chicken.
Azhar Gujjar
[email protected]I made this recipe for a potluck and it was a huge success. Everyone loved it! I'll definitely be making it again for my next party.
Leslik Ruano
[email protected]I love how simple this recipe is. I don't have a lot of time to cook during the week, so this is a great option for me. The chicken always comes out juicy and delicious.
Khokon Official
[email protected]This recipe is a great way to impress your guests. The chicken looks and tastes amazing. I followed the recipe exactly and it turned out perfectly.
Goddess P
[email protected]I'm not a big fan of cooking chicken, but this recipe changed my mind. The Vermentino wine and herbs really elevated the flavor of the chicken. It was so easy to make, too. I'll definitely be making this again.
MD: SAGOR
[email protected]This roast chicken recipe using Vermentino wine is a keeper! The chicken came out moist and flavorful, and the sauce was divine. I served it over mashed potatoes and roasted vegetables, and it was a hit with my family.