Chicken Roasted with Wild Mushrooms, Carrots and Potatoes

Yes, another pork free post. I’m leading up to a recipe that I’ll be cooking on Saturday for some out of town guests – I can’t wait.

Yesterday we received our first CSA box for the winter, filled with some real goodies. Inside were some amazing looking carrots, french fingerling potatoes, broccoli, almonds, fennel, squash, spinach and cabbage. We split a box with another couple, so out of it we ended up with some of the carrots, some potatoes, the cabbage, broccoli and almonds. I couldn’t wait to cook with what we received, even before I even knew what was in there. I also happened to do my regular shopping trip to Whole Foods, where I picked up some fabulous chanterelle mushrooms, delicious chicken, and lots of other great stuff that you don’t need but somehow finds its way into your shopping cart.

With a rare rainy day on our hands, I wanted something hearty and warming. I also didn’t want to do a ton of dishes. So I threw together a wonderful one-dish meal, using super fresh organic ingredients. It hit the spot, and was so easy. This is the kind of meal people should eat everyday.

For the mushrooms, I used a mixture of chanterelle (about 4 medium sized ones) and alba clamshell mushrooms. I like the earthiness of the chanterelles, and love how when roasted, the alba clamshells get nice and crispy since they are so small. If you can’t get either of those, any wild type mushrooms, like shiitake or oyster, will do just fine.

Roasted Chicken with Wild Mushrooms, Carrots and Potatoes

  • 2 whole chicken leg quarters or whole split breast (with wings attached), skin on
  • 5 to 6 medium fingerling potatoes, scrubbed and diagonally cut into 1/2″ slices
  • 2 medium carrots, peeled and diagonally cut into 1/2″ slices
  • 4 medium chanterelle mushrooms, cut into thick slices
  • 1 package alba clamshell mushrooms (you could use oyster, shiitake, whatever you like), broken apart
  • 1 sprig fresh rosemary, cut in half
  • 1/3 cup red wine
  • 1/3 cup chicken broth/stock
  • one pat of butter
  • salt and pepper

Preheat oven to 425 degrees.

In a oven proof large skillet, heat about 1 to 2 tbsp olive oil over medium high heat. Season chicken with salt and pepper. Add the chicken, skin side down, and cook until well browned; about 5 to 8 minutes. Remove the chicken and set aside. Add the potatoes, carrots, mushrooms and rosemary. Cook for about 3 minutes. Return the chicken, skin side up, to the pan and place in the oven. Cook for 45 minutes, or until done.

Remove the chicken and vegetables from the skillet. Place over medium high heat, and add the wine. Stir to scrape up the brown bits. Add the chicken stock. Cook for about 8 minutes, until it begins to reduce. Add a pat of butter and stir until melted and sauce begins to thicken, about 3 minutes. Season with salt and pepper, to taste.

Put chicken on a plate and pour sauce over. Add the vegetable mixture around the chicken, and drizzle additional sauce. Finish with chopped fresh rosemary, if desired.


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