Roast Chicken Vermentino, et al.

Roast Chicken Vermentino

I often like to take a recipe that I find and add a bunch of ingredients to it. In this case, I took a New York Times Magazine recipe for Roast Chicken Vermentino and added haricots verts, fennel and some grape tomatoes at the end. The recipe is simple but calls for lots of dried porcini mushrooms, which can be quite expensive. So I used 1 oz of dried porcinis and morels and then made up the difference with fresh cremini mushrooms.

If you can’t find Vermentino, you can substitute Pinot Grigio, Pinot Gris, or even opt to the dry side with a Sauvignon Blanc.