Directions:
- Soak porcini in hot water (1 1/2 cups) in a small bowl until well softened, 20 to 30 minutes. 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°F with rack in middle.
- Cook shallots in 2 tablespoons oil with 1/4 teaspoon salt in a 12-inch nonstick skillet over medium heat, stirring occasionally, until golden, about 7 minutes. Add porcini, chopped thyme, and 1/4 teaspoon pepper and cook, stirring occasionally, 2 minutes. Add 3 tablespoons Marsala and boil until most of liquid has evaporated, then remove from heat.
- Add honey to soaking liquid in saucepan with thyme sprigs, remaining 2 tablespoons Marsala, and 1/4 teaspoon salt. Boil until syrupy and reduced to about 3 tablespoons, 15 to 20 minutes. Discard thyme sprigs.
- Meanwhile, remove excess fat from chicken and pat dry. Season inside and out with a rounded teaspoon salt and 3/4 teaspoon pepper. Stuff cavity with mushroom mixture and tie legs with string.
- Put chicken in a small (13-by 9-inch) roasting pan. Roast until an instant-read thermometer inserted into fleshy part of a thigh (do not touch bone) registers 170°F, about 1 hour. About 5 minutes 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 tablespoons oil over medium heat, then add potatoes, stirring to coat. Stir in remaining 1/4 cup water and simmer, covered, stirring occasionally, 10 minutes. Remove lid and increase heat to medium-high. Add 1/2 teaspoon salt. Continue to cook, stirring occasionally, until liquid has evaporated and potatoes are golden brown all over, about 20 minutes more. Transfer to a baking sheet (do not cover).
- Transfer chicken to a cutting board to rest 15 minutes. 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 minutes. 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.
- Cooks' notes: Shallots and porcinis can be sautéed and honey glaze can be made 1 day ahead and chilled. Bring to room temperature before using. Cooked potatoes can be kept on baking sheet at room temperature up to 2 hours before reheating and serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1540.27 Kcal (6449 kJ) | ||
| Calories from fat | 765.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 85.09g | 131% | |
|---|---|---|---|
| Cholesterol | 357.13mg | 119% | |
| Sodium | 478.16mg | 20% | |
| Potassium | 2128.29mg | 45% | |
| Total Carbs | 99.84g | 33% | |
| Sugars | 15.61g | 62% | |
| Dietary Fiber | 8.64g | 35% | |
| Protein | 91.82g | 184% | |
| Vitamin C | 65mg | 108% | |
| Iron | 211.5mg | 1175% | |
| Calcium | 123.2mg | 12% | |
| Amount Per 100 g | |||
| Calories | 168.24 Kcal (704 kJ) | ||
| Calories from fat | 83.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.29g | 131% | |
|---|---|---|---|
| Cholesterol | 39.01mg | 119% | |
| Sodium | 52.23mg | 20% | |
| Potassium | 232.47mg | 45% | |
| Total Carbs | 10.9g | 33% | |
| Sugars | 1.7g | 62% | |
| Dietary Fiber | 0.94g | 35% | |
| Protein | 10.03g | 184% | |
| Vitamin C | 7.1mg | 108% | |
| Iron | 23.1mg | 1175% | |
| Calcium | 13.5mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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