Pan-Roasted Chicken with Porcini Mushrooms
Enjoy this delicious, hot, and wintery recipe—perfect for holiday hosting or a simple night at home. (Serves four.)
- 4 airline chicken breasts (6–8 oz. each)
- 1/4 cup canola or neutral-flavored oil
- Kosher salt
- Black pepper, freshly ground
- 1 garlic head, cut horizontally
- 1 garlic clove, thinly sliced
- 2 rosemary sprigs
- 1 sage sprig
- 12 juniper berries (3 per chicken breast)
- 3 tbsp. unsalted butter
- 1/2 cup dry white wine
- 1 cup chicken stock
- Juice of 1/2 lemon
- 3 tbsp. extra virgin olive oil
- 8 medium porcini mushrooms (substitute with trumpet mushrooms or your favorite mushroom)
- 2 shallots, minced
- 4 heads endive, cut in half
Position rack in center of oven and preheat to 400 degrees. Heat a cast-iron or heavy-bottom pan over medium-high heat, add 2 tablespoons canola oil, and tilt the pan to coat it. Season chicken with salt and pepper, and place skin-side down in the hot pan. Cook the skin for 3–4 minutes or until golden brown. Turn chicken over and place the pan in oven for 10 minutes.
Return the pan to the stove on medium-high heat. Add head of garlic, rosemary, sage, juniper berries, and 2 tablespoons butter. Cook, basting the chicken with butter, for 2 minutes. Transfer the chicken to a rack set on a baking sheet and cover with foil.
Drain the fat from the pan into a heatproof container and reserve along with garlic. Add wine to the pan and scrape the bottom to loosen any bits. Bring wine to a simmer until almost gone (approximately 3 minutes), add chicken stock, and cook until reduced by half (approximately 5 minutes). Season with salt and pepper. Finish with a few drops of lemon juice.
Heat another pan over medium-high heat and add 2 tablespoons olive oil. Add porcini mushrooms, season with salt and pepper, and brown for approximately 3 minutes. Transfer mushrooms to a plate on side of garlic, then add endive to the pan cut-side down and caramelize. Add remaining oil, shallots, and garlic. Cook until soft. Finish with a few drops of lemon juice before removing from the pan.
Combine the chicken fat and herbs with the stock, and pour a little on the bottom of each plate. Place the chicken on top; arrange mushrooms, endive, and a few cloves of roasted garlic on the side of the chicken; drizzle sauce over all.