Coffee Sage Chicken with Porcini Mushroom Sauce
For the Chicken:
3 to 4 pounds fresh chicken, quartered, pat dry
1/3 C. freshly ground coffee (fine ground)
2 T. fresh sage, finely chopped
2 T. minced garlic
For the Sauce:
3 T. The Olive Tap’s Porcini Olive Oil
1 T. butter
1 1/2 C. chicken stock
1 T. fresh rosemary chopped
1 T. Aceto Balsamico di Modena, 3 or 4 Leaf Quality
1 T. minced garlic
In a large bowl combine the coffee, sage and minced garlic. Mix well, then rub all over the chicken. Cover the bowl, and let refrigerate 6 hours to overnight.
Preheat the oven to 450 degrees.
On the stovetop: In a large ovenproof skillet, heat 2 tablespoons of olive oil till just starting to smoke. In batches, brown the chicken on all sides, 8 to 10 minutes. Set browned pieces aside until all of the chicken has been partially cooked.
Put the dark meat pieces of chicken back in the skillet, and place in the oven. 10 min later add the breasts and cook for 20-30 more minutes (till dark and white pieces are done and juices run clear). Remove chicken from the oven, and let set for at least 10 minutes. Internal temp. of legs and thighs should rise to 170 degrees while allowed to rest.
In a small saucepan, heat oil and butter to medium, add garlic, and stir for one minute just to release its flavor. Add the chicken stock and rosemary and cook approximately ten minutes to reduce by half. Turn off heat, and add the balsamic vinegar. Stir to mix thoroughly, and then pour over the chicken while still hot. Serve with fresh ground black pepper and salt to taste.
An Olive Tap Original Recipe by Rick