1 1/2 cups boiling-hot water plus 1/4 cup cold water
1 cup thinly sliced shallots
1/3 cup olive oil, divided
1 1/2 tsp chopped thyme plus 3 whole sprigs
5 tbsp dry Marsala, divided
1 1/2 tbsp mild honey
1 whole chicken (about 3 1/2 lbs)
2 1/4 lb large Yukon gold potatoes
1/2 tbsp all-purpose flour
1/2 cup reduced-sodium chicken broth
1 tbsp white-wine vinegar
Instructions
Soak porcini in hot water in a small bowl until well softened, 20 to 30 mins. 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 degrees 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 mins. Add porcini, chopped thyme and 1/4 tsp pepper and cook, stirring occasionally, 2 mins. Add 3 tbsp Marsala and boil until most of liquid has evaporated, then remove from the 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, 15-20 mins. Discard thyme sprigs. Meanwhile, remove excess fat from chicken and pat dry. Season inside and out with a rounded tsp salt & 3/4 tsp pepper. Stuff cavity w/ mushroom mixture.
Tie legs with string. Put chicken in a small roasting pan. Roast until an instant-read thermometer inserted into fleshly part of a thigh registers 170 degrees, about 1 hr. About 5 mins 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 mins. 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 mins more. Transfer to a baking sheet (do not cover).
Transfer chicken to a cutting board to rest 15 mins. 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 mins. 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.
Originally Submitted
7/22/2010
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