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Chicken Baked With Mushrooms, Shallots And Potatoes

chicken - other

4 lb chicken; serving-size pieces
salt and freshly ground pepper
1 tablespoon vegetable oil
2 oz salt pork; rinsed, dried and diced
1/2 lb small mushrooms
8 shallots; peeled (up to 10)
4 peeled potatoes; cut in 1-inch cubes
1 teaspoon crushed dried rosemary
1/4 teaspoon salt
pinch dried summer savory
2 tablespoons chopped fresh parsley

Wipe chicken with damp cloth; season with salt and pepper to taste. In large skillet, heat oil and fry salt pork until crisp. With slotted spoon, remove pork and drain on paper towels. In same skillet, brown chicken all over. Transfer to shallow baking dish, arranging chicken in single layer. In same skillet over high heat, fry mushrooms, shallots and potatoes in pan drippings, stirring often, for 5 minutes or until lightly browned. Arrange around chicken pieces. Sprinkle with rosemary, salt and summer savory. Bake in 400°F oven, basting occasionally with pan juices, for 30 to 40 minutes or until chicken is tender. (Recipe can be prepared ahead to this point, cooled, covered and refrigerated for 1 day. Do not - Freeze. Reheat, covered, in 350°F oven until heated through.) To thicken pan juices, if desired, use slotted spoon to transfer chicken and vegetables to heated platter; keep warm. Skim off and discard any grease from juices. Transfer juices to small saucepan and boil over medium-high heat for 3 to 5 minutes or until reduced and thickened to desired consistency. Pour over chicken and vegetables. Garnish with parsley and fried salt pork.

Contributor: Canadian Living's Wintertime Cooking - March, 1986

Yield: about 6 serving

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