Name: Glazed Chicken with Porcini and Crisp Potatoes
Cook time: 1 hr
Total time: 2 1/4 hr
Yield: Makes 4 servings
Ingredients: 2 cups dried porcini mushrooms ( 1 3/4 ounces ); 1 1/2 cups boiling-hot water plus 1/4 cup cold water; 1 cup thinly sliced shallots (about 3 medium); 1/3 cup olive oil, divided; 1 1/2 teaspoons chopped thyme plus 3 whole sprigs; 5 tablespoons dry Marsala, divided; 1 1/2 tablespoons mild honey; 1 whole chicken (about 3 1/2 pounds); 2 1/4 pounds large Yukon Gold potatoes; 1/2 tablespoon all-purpose flour; 1/2 cup reduced-sodium chicken broth; 1 tablespoon white-wine vinegar; Equipment: kitchen string

Roast chicken may be the epitome of comfort food, but a few little flourishes can make it the stuff of dreams. Here, porcini mushrooms infuse the bird with a woodsy aroma while soaking up all that golden chicken goodness; then theyre tossed with potatoes to serve alongside. Take advantage of the liquid left over from soaking the dried mushrooms to make a glaze, tempering its earthiness with honey and Marsala. Brushed on during the last minutes in the oven, it turns the bronzed skin into a much-coveted treat.

Cooks' notes:

•Shallots and porcinis can be sautéed and honey glaze can be made 1 day ahead and chilled. Bring to room temperature before using.
•Cooked potatoes can be kept on baking sheet at room temperature up to 2 hours before reheating and serving.

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