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Ingredients

• 1 3 1/2-pound  chicken
• 3 tablespoons  extra-virgin olive oil
•   Salt and freshly ground pepper
• 1/2 cup  hopped mixed herbs, such as thyme, rosemary, oregano and parsley
• 2 heads  of garlic, separated into unpeeled cloves
• 1 cup  dry white wine
• 1 1/2 ounces  dried morel mushrooms
• 1 cup  boiling water
• 2 tablespoons  unsalted butter
• 1 tablespoon  sherry vinegar
• 1/2 pound  watercress, thick stems discarded

Description

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 Sauteed Morel Mushrooms A

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