Roast Chicken Vermentino

Decided not to go out with ever other loved up couple this Valentine’s Day and stay home? Looking for something not too complicated yet tasty to serve up with your Fabulous Ladies wine of the month booty? Then you need this recipe for Roast Chicken Vermentino. My mouth spontaneously start watering as I started serving onto plates. I had not even tasted it and I was drooling – OH&S alert!!

To make things easier I use chicken maryland rather than whole chicken. These are a favourite cut at the moment. They have more meat than a basic drumstick and are far tastier than a breast as they are on the bone.

1 cup of Vermentino is required for the recipe and then the rest can be enjoyed with your Valentine, friends or just yourself! No shame in enjoying a nice glass of wine in ones own company I say.


This recipe and image is from the New York Times

Roast Chicken Vermentino


70 grams (about 2 1/2 cups) dried porcini mushrooms, or mixed dried mushrooms
1Ž4 up extra-virgin olive oil
2 cloves garlic, finely sliced
Salt and freshly ground black pepper
4 x chicken maryland
1 kg waxy boiling potatoes, like Desiree, Dutch Cream (quartered)
1 tablespoon chopped rosemary
1 cup Vermentino, or other crisp, citrusy white wine, like Pinot Grigio


Preheat the oven to 200C. Bring 400ml water to a simmer, and stir in the porcini; soak for 10 minutes. Drain, reserving both mushrooms and broth. Roughly chop the mushrooms.

Heat 1 tablespoon of the oil in a frypan over medium-high heat. When hot, add the garlic and cook until lightly browned. Add the mushrooms and saute for 2 minutes. Stir in the mushroom broth, bring to a boil and then simmer for about 10 minutes, so that it reduces by 1/3. Season to taste with salt and pepper.

Rinse and pat dry the chicken pieces, then place them skin-side down, in one layer, in a large roasting pan. Tuck the potatoes and mushrooms around the chicken. Sprinkle with the rosemary, wine and remaining 3 tablespoons oil. Season with salt and pepper. Roast in the oven for 30 minutes. Then turn the chicken over, season with more salt and pepper and continue cooking until the chicken and potatoes are lightly browned, 30 to 35 minutes more. Serve with the vegetables and the juices from the pan.