Roast Chicken Vermentino Recipe (2024)

I'd like to make this dish ahead of time for guests. Should I just reheat in the oven before serving? Will potatoes stay crisp? How long to reheat and at what temp?

Hi, Jessi. Refrigerating and reheating potatoes is not ideal. However, the best solution would be to make the whole dish beforehand and reheat it in a casserole in a 300 degree oven, tightly covered. This could take up to 40 minutes. Just before serving, remove the cover and broil briefly, so that the chicken skin and potatoes can crisp up again.

This is a big hit dish, for a semi-big crowd. I skip the dried mushrooms, in favor of several non-dried. The chicken I used was a package of 6 thighs and 4 drum sticks. Having never heard of Vermentino, I tossed in sauvignon blanc. The chicken didn't seem to care.
But that said, great flavor and great aromas in the kitchen.

Do not add that final 3 tablespoons oil!

Deceptively simple but full of rich, complex flavors. We also used fresh mixed mushrooms because I could not find my dried porcinis and also low sodium chicken stock, as well as a dry Riesling because I also had no time to get a Vermentino. As another reviewer said, the chicken did not seem to mind. It was fantastic with a strawberry avocado and baby kale salad. Definitely recommend and would serve as a dish for guests. Next time will use the dried porcini mushrooms.

Do not simmer the mushrooms! Take the pan off the heat and let the mushrooms soak (this process rehydrates them somewhat, and releases mushroomy flavor to the water, too). Alternatively you can put the mushrooms in a bowl, bring the water to a boil and then pour it over the mushrooms. I cover the bowl with plastic wrap to keep it warmer longer for soaking.

Chicken broth with a dash of white vinegar.

Turned on broiler for last 10 minutes.Removed chicken from roasting pan and simmered sauce on stove to thicken.

I have made this twice in the last two weeks. The second time I used chicken thighs only and baked it skin side up for the whole hour. I found the skin crispier that way. I did use all dried mushrooms and a medley of purple, yellow and red potatoes. I increased the garlic and rosemary. This dish is excellent!! I definitely think the dried mushrooms add to the dish in a way that fresh ones might not.

Great dish, dried porcini a must. Do NOT add last 3 T of oil. There is plenty of fat from the chicken. Very very good dish.

Boil the potatoes first, chicken came out perfect but potatoes still needed more time in oven.

I made this last night for a few friends. It was delicious and very easy. It had so much flavor. I followed the recipe exactly except like suggested I left out the last three tablespoons of oil. I didn’t have much mushroom stock left after simmering it on the stovetop but I shouldn’t have been concerned as there was a lot of mushroom flavor when the dish was completed. I will definitely make it again.

Should chicken thighs, if used in this recipe, be bone-in, and should the skin be left on?

I didn't reduce the broth enough before adding it to the pan, but it still came out delicious (even if the consistency was a bit watery). I used fresh mushrooms instead of dried and basically skipped Step 1 and then added them during Step 2, and the broth was still every bit as flavorful. When removing the chicken, if you want the pan juices and broth to be thicker, you could place them into a saucepan with corn starch, but the flavor was so wonderful I didn't mind the watery consistency.

Making do with what I had on hand, what with the pestilence an' all... I used four bone-in chicken thighs, three red-skinned potatoes, some dried porcini and chanterelles, and a bunch of fresh cremini mushrooms. I did have fresh rosemary growing outside the back door, and a very tasty Sonoma Co. Pinot Blanc... it all worked great, for a very tasty dish!

Great dish, dried porcini a must. Do NOT add last 3 T of oil. There is plenty of fat from the chicken. Very very good dish.

Delicious! Moist and flavorful. Used boneless, skinless thighs. Combination of dried and fresh mushrooms. My family loved it, will be in regular rotation.

How does one "tuck the mushrooms" around the chicken THEN pour in the broth. The mushrooms are IN the broth already. The recipe works and tastes good, but is written sloppily. Quite unclear.

This is a delicious dish. I only cooked 4 chicken thighs, so I halved the amount of mushrooms, and liquids. Next time I will keep all measurements the same as called for. Definitely double mushrooms and liquid if using more chicken.

I thought this was pretty bland, as did my guests. Next time I would add onions and only use lots of fresh mushrooms. Might add some red pepper flakes and sour cream to finish. Maybe some thyme?

I made this for dinner for 20 with brisket as well. I used 4 kinds of dehydrated mushrooms and Pinot Grigio. It was a huge hit and not too much leftover. I will definitely make this again!! I didn’t use rosemary (not a fan) but instead used herbs de Provence and it was wonderful!!

Turned on broiler for last 10 minutes.Removed chicken from roasting pan and simmered sauce on stove to thicken.

I made this recipe for Christmas dinner; it was a big hit. I used fresh criminal mushrooms and 1.5 cups chicken broth instead of the dried mushrooms. Even after reducing the liquid for 10 minutes the broth looked thin, so I dumped in about a cup and a half of leftover mushroom ragout. I used Pino Grigio and left out the potatoes (only because I was making a different potato dish). The result was delicious! On the recommendation of others, I did not add the last 3 T of olive oil.

I made some adjustments which affected the outcome. Due to expense, I used both dried and fresh mushrooms. Used all the oil (drizzled over mushrooms, thinking they would absorb) and put them in the oven without sauteing first. They released too much moisture, which did not cook off as I thought it would (given the broth and wine). Also too much oil as I suppose the liquid kept the mushrooms from absorbing it. The flavor is good, but next time I will saute mushrooms first and not add oil