Name: Roast chicken with white wine, porcini and sage sauce
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4-6
Ingredients: 15 gm dried chopped porcini mushrooms; 1 whole chicken (about 1.5 kg), jointed into 8 pieces; 60 ml (¼ cup) extra-virgin olive oil; 6 garlic cloves, whole, peeled; 10 sage leaves; 4 strips lemon peel; 1 rosemary sprig; 250 ml dry white wine; Fried rosemary and sage leaves, to serve

Inspired by wintry dinners in the Tuscan countryside, the whole jointed chicken can be substituted for skin on, bone in, chicken thighs instead.

Ingredients

15 gm dried chopped porcini mushrooms

1 whole chicken (about 1.5 kg), jointed into 8 pieces

60 ml (¼ cup) extra-virgin olive oil

6 garlic cloves, whole, peeled

10 sage leaves

4 strips lemon peel

1 rosemary sprig

250 ml dry white wine

Fried rosemary and sage leaves, to serve

Method

Preheat oven to 180°C, fan-forced. Soak porcini in a small bowl with 150ml boiling water until softened (10 minutes).

Season chicken. Heat olive oil in a large casserole over medium-high heat. Cook chicken, skin-side down, until golden (3-4 minutes) Turn; cook until golden (2-3 minutes). Transfer chicken to a plate.

Reduce heat to medium. Cook garlic, sage, lemon peel and rosemary, stirring, until fragrant (1 minute). Deglaze with wine. Simmer until reduced by half (1-2 minutes). Add porcini and its soaking water and bring to a simmer.

Return chicken, skin-side up, to casserole. Transfer casserole to oven and roast until chicken is cooked through and sauce has thickened (20 minutes).

Serve chicken drizzled with pan juices and scattered with fried herbs.

This recipe also calls for soaking (see method).
Note

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Photography by James Moffatt Photographer

Styling by Lucy Busuttil Stylist and Recipe Developer

Lucy Busuttil is an experienced food stylist and editor who has worked with leading print and broadcast brands in the food media industry in Australia for over 15 years. She also has a strong foundation as a leading chef for Michelin-starred restaurants in UK, US, France and Australia. After working as a chef for 15 years for some of the world's top restaurants, Lucy transitioned into the food media. Her vast experience and understanding of food make her styling and recipe writing uniquely accessible to her clients and their target audiences. Lucy is currently based in Sydney and works as a freelance food stylist and recipe writer, focusing on editorial, digital, and advertising content for luxury lifestyle brands. She curates beautiful editorial videos on food and drink and styles for editorial-leading food brands such as Gourmet Traveller and Delicious, as well as advertising and promotional content for some of the most renowned names in cuisine in the country.

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Ingredients

Method

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