Porcini Crusted Chicken and Some Links

I had this dish for dinner tonight. It’s black and white truffle ravioli from Raffetto’s, roasted parsnips, sautéed shredded carrots, toasted pine nuts, parmigiano and olive oil. This has absolutely nothing to do with Porcini Crusted Chicken, but it tasted very good (not because of anything I did.) This truffle ravioli was some of the best I’ve ever had, and believe it or not, I’ve actually had four or five different kinds of truffle ravioli. These are plump and really do taste of truffles, unlike others that can easily become adulterrated with too much cheese filling. I thought this would be a good opportunity to plug Raffetto’s—the people really know how to make pasta and they have free samples in their store.

Now for the chicken… I have made this chicken a couple of times now and it has always been tasty, quick, and relatively easy to make. I am posting this because both guests at my dinner party and friends from work enjoyed the dish, and I think that it’s a dish that just about anyone with a skillet and an oven can make.

I’m also hoping that someone will re-create this, figure out some nice accompanying sides, and e-mail me some ideas. I have served this with butter beans and escarole as well as truffled polenta and plum tomatoes, and while both have been alright, the pairings haven’t really been spot on. I think the dish needs a savory starch to complement the chicken (perhaps a risotto next time) and a lively vegetable to brighten up the colors on the plate and give the taste buds something refreshing and not mushroomy.

Because I haven’t quite figured out the accompanying sides, here is the simple recipe for the chicken.

4 chicken legs, bone in, skin on. (Do not remove the skin)
1 small bag dried porcini mushrooms(they are usually about 1 oz in weight)
6 tbsp olive oil
1 tsp thyme
1 tsp coarsely ground black peppercorns
1 tsp fine sea salt

Preheat oven to 375 degrees

Place dried porcinis in a food processor or blender and crush into a fine powder. Set aside.

In same food processor, combine 2tbsp olive oil, thyme, pepper and salt and blend together.

Rub the oil mixture under the skin of each chicken leg

In a skillet, heat the remaining 4 tbsp olive oil.

Coat the skin side of the chicken legs in the porcini powder and sauté skin side down in the olive oil until the porcinis and skin appear nicely browned, 5-7 minutes.

Remove legs from skillet and place in an oiled baking tray and roast skin side up until meat is tender and no longer pink inside, 35-45 minutes depending on the thickness of the legs.

Serve with a nice sangiovese based Italian wine such as Chianti, Vino Nobile de Montepulciano, or aBrunello di Montalcino




Finally, some links for the weekend

Gordon Ramsay is now trying to make good after being declared overpriced by all.

If you haven’t seen the NY Magazine 'Best of…' yet, it’s really worthwhile reading. I’m especially excited to eat this at Eleven Madison Park when I go with a few friends on March 31st.

This piece is just another reason why we love David Chang of Momofuku.

As spring approaches and it becomes easier to purchase fresh fish at farmers markets and other places of the sort, here are some tips on cooking fish.

An update on Sam Mason’s Tailor restaurant opening.

Wine Spectator interviews Thomas Keller, the only man in America with two Michelin three star restaurants.

More from Grant Achatz at Alinea…I’m probably never going to be able to eat there, but I keep on posting these for my friend Josh who is.

Some hints on buying affordable wine.

And finally… In case you’re hungry, clicking on this link will make you un-hungry. I’m not going to tell you what it is, but is from a website called WierdAsianNews and was definitely eaten at some point. (Don’t click on the link if you are squeamish.)