Roasted Herb Chicken with Morels and Watercress Salad
Kevin O'Connor, former wine director at Spago restaurant in Beverly Hills, roasts chicken with white wine, whole garlic cloves and plenty of herbs; then he takes some of the fragrant juices left in the pan and mixes them into sautéed morel mushrooms and a lush vinaigrette for watercress.Plus: F&W's Chicken Cooking Guide More Roast Chicken Recipes
Alternatively, cut 1 pound of fresh morels or other wild mushrooms into 2-inch pieces. Cook them in the butter and olive oil over moderate heat, covered, for 5 minutes, then uncovered for 3 minutes, until browned.
The dish is lovely with a Sonoma County Chardonnay.