Chicken with Wild Mushrooms and Potatoes
I was looking for a simple, tasty dish to pair with a bottle of Lopez de Heredia 1998 Vina Gravonia (a fantastically delicious white Rioja from an ultra traditional producer). I found a ritzy roasted chicken recipe on Epicurious.com from Le Cirque in Las Vegas that I tailored to my more simple desires and finances.
Ingredients (makes 3 servings):
- Chicken pieces (I used 2 chicken legs, 1 chicken breast both with skin on)
- 2 large Yukon Gold potatoes
- 1 small/medium yellow onion
- Large handful of shiitake mushrooms
- Large handful of cremini mushrooms
- 1 cup of frozen peas
- About 4 sprigs of Thyme
- Olive oil
- Salt and Pepper
Preparation:
- Pre-heat oven to 450 degrees
- Clean and slice mushrooms into 1/3 inch slices
- Clean and slice potatoes in 1/4 inch slices
- Quarter the onion and remove the outer layer
- In a bowl mix the mushrooms, potatoes, and onions with olive oil, salt, and pepper
- Wash and pat dry the chicken; coat with olive oil, and season with salt and pepper
- In a large heavy roasting pan, coat with olive oil, add the chicken pieces, distribute the vegetables around the chicken pieces, and add the Thyme sprigs on top
- Roast until the chicken juices run clear (about 30 to 45 minutes) and remove the chicken from the pan
- Check the doneness of the potatoes and add the frozen peas to the pan, returning the pan to the oven for 5 to 10 minutes until the peas are hot, but still crispy
I served this with the white Rioja, which was a wonderful combination - the richness of the white wine paired perfectly with the rustic flavors of the chicken, mushrooms, and potatoes.
Ingredients (makes 3 servings):
- Chicken pieces (I used 2 chicken legs, 1 chicken breast both with skin on)
- 2 large Yukon Gold potatoes
- 1 small/medium yellow onion
- Large handful of shiitake mushrooms
- Large handful of cremini mushrooms
- 1 cup of frozen peas
- About 4 sprigs of Thyme
- Olive oil
- Salt and Pepper
Preparation:
- Pre-heat oven to 450 degrees
- Clean and slice mushrooms into 1/3 inch slices
- Clean and slice potatoes in 1/4 inch slices
- Quarter the onion and remove the outer layer
- In a bowl mix the mushrooms, potatoes, and onions with olive oil, salt, and pepper
- Wash and pat dry the chicken; coat with olive oil, and season with salt and pepper
- In a large heavy roasting pan, coat with olive oil, add the chicken pieces, distribute the vegetables around the chicken pieces, and add the Thyme sprigs on top
- Roast until the chicken juices run clear (about 30 to 45 minutes) and remove the chicken from the pan
- Check the doneness of the potatoes and add the frozen peas to the pan, returning the pan to the oven for 5 to 10 minutes until the peas are hot, but still crispy
I served this with the white Rioja, which was a wonderful combination - the richness of the white wine paired perfectly with the rustic flavors of the chicken, mushrooms, and potatoes.
Comments