Roast chicken with white wine, porcini and sage sauce

This is the Italian version of marry-me chicken.

📝 Ingredients

• 15 gm dried chopped porcini mushrooms
• 1 whole chicken (about 1.5 kg), jointed into 8 pieces
• 60 ml (1/4 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

👨‍🍳 Instructions

1. 11: Preheat oven to 180°C, fan-forced. Soak porcini in a small bowl with 150ml boiling water until softened (10 minutes).
2. 22: 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.
3. 33: 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.
4. 44: Return chicken, skin-side up, to casserole. Transfer casserole to oven and roast until chicken is cooked through and sauce has thickened (20 minutes).
5. 55: Serve chicken drizzled with pan juices and scattered with fried herbs.