Coffee Sage Chicken with Porcini Mushroom Sauce

A coffee, sage and garlic rub prepares the chicken in this tasty recipe. Also uses porcini mushroom flavored olive oil and balsamic vinegar.

For the chicken:

• 1/4 C extra-virgin olive oil with high heat capability
• 3-4 lb. fresh chicken, quartered, patted dry
• 1/3 C freshly ground coffee finely ground, regular or decaffeinated
• 2 T fresh sage, finely chopped
• 2 T minced garlic
• For the sauce:
• 3 T porcini mushroom-flavored olive oil
• 1 T butter
• 1 1/2 C chicken stock
• 1 T fresh rosemary, chopped
• 1 T aged balsamic vinegar
• 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 1/4 cup 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. Ten minutes 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 temperature of legs and thighs should rise to 170 degrees while allowed to rest.

For the sauce: In a small saucepan, heat oil and butter to medium, add garlic and stir for 1 minute just to release its flavor. Add the chicken stock and rosemary and cook approximately 10 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.

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