Cuisine de Michelle: Glazed Chicken with Porcini and Crisp Potatoes

This is my favorite recipe for roast chicken--it always comes out so juicy and the gravy/sauce is so rich and yummy---mmmmm! Only make this if you have the correct amount of dried porcini mushrooms; yes, they are pricey (you can get in bulk on amazon.com for a good price), but they are key to the taste--it will not be the same if you sub anything else.
Here is a link to the original recipe:
http://www.epicurious.com/recipes/food/views/glazed-chicken-with-porcini-and-crisp-potatoes-351897
I make it almost as it as written--only changes are that I mince the shallots food processor, I do not peel the potatoes, and I pour the glaze on the chicken at the end (it's more like a sauce than a glaze).

Ingredients:

1 3/4 oz. dried porcini mushrooms
1 1/2 c. boiling water, plus 1/4 c. tap/room temp water
3 medium shallots, minced in food processor
5 T. olive oil, divided
salt and pepper
1 1/2 tsp. minced, plus 3 whole sprigs fresh thyme
5 T. dry Marsala, divided
1 1/2 T. mild honey
1 whole chicken, patted dry, seasoned with salt and pepper inside and outside
2 1/4 lbs. Yukon gold potatoes, cut into 1/2" (bite-size) pieces
1/2 T. all-purpose flour
1/2 c. reduced sodium chicken broth
1 T. white wine vinegar

Instructions:

1. Place porcini mushrooms in boiling water and cover. Let soak for at least 20 minutes to soften.

2. After soaking, remove mushrooms from soaking water and squeeze out excess water (I use 2 large spoons, as they are usually too hot for me to squeeze by hand). Chop the porcinis and filter the remaining soaking water through a damp paper towel in a strainer over a small saucepan.

3. Preheat oven to 425°F.

4. In a 12" skillet, add 2 T. olive oil over medium heat. Add shallots and 1/4 tsp. of salt. Cook until golden (original recipe says around 7 minutes--it was closer to 5 for me).

5. Add chopped porcini, minced thyme, and 1/4 tsp. pepper. Cook for 2 minutes.

6. Add 3 T. of Marsala and cook until most of liquid has evaporated. Remove from heat.

7. Place chicken in a roasting pan. Stuff cavity of chicken with the mushroom mixture.

8. Tie cavity closed and legs together (I also use metal baking pins to help secure it).

9. Roast the chicken for 1 hour and check temperature with a thermometer. It must register 170°F when inserted in a leg (not touching the bone).

10. While the chicken is roasting, prepare the glaze and the potatoes. For the glaze, place the saucepan with the strained porcini water on stove, medium-high heat. Add the honey, remaining 2 T. of Marsala, thyme sprigs, and 1/4 tsp. salt. Bring to boil, then let boil for around 15-20 minutes (watch it closely when first boiling, as it has potential to boil over).

11. In a non-stick skillet, add potatoes and remaining 3 T. of olive oil, stir to coat over medium heat. Stir in the 1/4 c. of tap water and cover pan. Cook for 10 minutes, stirring occasionally.

12. Remove lid and turn up heat to medium-high. Add 1/4 tsp. salt and cook for around 20 minutes more, or until potatoes are well browned/crisp.

13. Once chicken reaches correct temperature, pour porcini glaze/sauce all over and let bake 5 more minutes.

14. Remove from pan and place on a platter to rest for 10 minutes. (Original recipe says 15, but I've never waited that long.)

15. Meanwhile, straddle roasting pan over 2 burners. Add flour and cook over medium-high heat, stirring constantly, for one minute.