Porcini Roasted Chicken
|Hot water||1 1⁄2 Cup (24 tbs)|
|Dried porcini mushrooms||1⁄2 Ounce (1/2 Cup)|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Rubbed sage||1⁄2 Teaspoon|
|Dry white wine||3 Tablespoon|
|Roasting chicken||6 Pound (1 Whole)|
|Red potatoes||2 1⁄4 Pound, quartered (Medium Size)|
|Vegetable cooking spray||1|
|All purpose flour||2 Tablespoon|
|Dry white wine||1⁄4 Cup (4 tbs)|
Combine water and mushrooms in a medium bowl; cover and let stand 30 minutes.
Drain mushrooms into a sieve over a bowl, reserving 1 cup liquid.
Rinse and finely chop mushrooms.
Combine mushrooms, cheese, sage, and 3 tablespoons wine; stir well.
Preheat oven to 450°.
Remove the giblets and neck from chicken; discard.
Rinse chicken under cold water, and pat dry.
Trim excess fat.
Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing between the skin and meat.
Spread mushroom mixture beneath skin on breast and drumsticks.
Lift the wing tips up and over back; tuck under chicken.
Place chicken, breast side up, on a broiler pan.
Place potatoes in a bowl; coat with cooking spray.
Sprinkle with 1/8 teaspoon salt and pepper; toss well.
Arrange potatoes around chicken.
Insert meat thermometer into meaty part of thigh, making sure not to touch bone.
Bake at 450° for 30 minutes.
Reduce oven temperature to 350°, and bake an additional 1 hour and 15 minutes or until thermometer registers 180°.
Place chicken and potatoes on a serving platter.
Set aside; keep warm.
Pour pan drippings into a heavy-duty, zip-top plastic bag.
Snip off 1 corner of bag; drain into a medium saucepan, stopping before the fat layer reaches the opening.
Combine flour and reserved mushroom liquid in a small bowl, stirring with a whisk; add mixture to pan drippings in saucepan.
Stir in 1/4 cup wine and 1/4 teaspoon salt.
Bring mixture to a boil; cook 1 minute or until thick, stirring constantly with a whisk.