Ingredients

1 chicken, organic about 4.5 lbs

2 lb waxy potatoes

2.5 oz dried porcini

2 cloves of garlic

1 sprig of rosemary

olive oil

8 fl oz Vermentino

Method

Cut the chicken into eight pieces. Clean and trim any excess fat.

Preheat the oven to Gas 6.

Peel the potatoes and slice them in half lengthways and then in half again. Soak the porcini in 15 fl oz of hot water for 15 minutes, drain and reserve the water. Rinse and roughly chop the mushrooms.

Peel and finely slice the garlic, wash and chop the rosemary.

Heat a medium frying pan with a tablespoon of olive oil, add the garlic and brown lightly. Add the porcini, stir and cook for two minutes. Add a little mushroom liquid. Keep the mushrooms wet. Season with salt and pepper.

Place the chicken in a roasting tray in one layer. Add the potatoes, rosemary, wine and three tablespoons of olive oil. Stir in the porcini. Roast for 30 minutes, turn over the chicken and roast for 30 minutes more.

The chicken and the potatoes should be light brown. Serve with the juices from the pan. 

Suggestions

Vermentino has a zippy, lemony acidity, with peachy fruit and a hint of fresh herbs.

Credits: River Cafe, The Observer, 21 May 2005.

This recipe was last updated on 24 February 2006.