ummm can it actually taste better than it smells? - yes! This Asian version of a roasted chicken has been in my repertoire for a long time, but Richard has never really liked it, so I only make it every couple years and today was the day. To my utter surprise tonight he loved it! Seriously, what's not to love about golden browned chicken soaked in sherry and soy sauce?
Mahogany Chicken serves 4
1 - 3 lb chicken
3/4 cup dry sherry
1/4 cup soy sauce
couple slices fresh ginger
couple cloves of garlic
about 7 fresh shitake mushrooms
about a cup of diced cremini mushrooms (or just regular button ones)
1 can sliced water chestnuts
1 and 1/2 cups brown rice
Marinate the chicken in the sherry, soy, ginger and garlic for a couple hours, or overnight turning once. Place the chicken in a roasting pan with the marinade and cook at 400 degrees for about 25 min. At this point I usually cover loosely with foil, as it starts to get dark and then add the shitakes and cook about another 45 min basting occasionally. During the last 5 min. add the water chestnuts. Meanwhile cook the brown rice - it usually takes a little longer than white, but it adds a nice nuttiness to the finished dish. In another pan saute the diced cremini mushrooms until tender and then add to the rice. Remove chicken from the oven and chop the shitakes and water chestnuts and add these along with some of the pan drippings to the rice. I had some fresh asparagus in the fridge and meant to put it in the roasting pan for the last few min. but I forgot, so I just added some of the broth from the chicken to the mushroom pan and sauteed for a few min. This rice is heavenly the next day with the leftover chicken.
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