Jul 14 2026
Restaurants›Quartiere›Wood-fired Chicken Recipe

Wood-fired Chicken Recipe

Inspired by Quartiere
Time2h
Serves4

Maitake mushroom risotto, seasonal vegetable, chicken jus

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Ingredients

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For the Wood-Fired Chicken

For the Maitake Mushroom Risotto

For the Seasonal Vegetables

For the Chicken Jus

Method

For the Wood-Fired Chicken

  1. 1

    Marinate the Chicken

    In a large bowl, combine olive oil, minced garlic, fresh thyme, lemon juice, salt, and black pepper. Add the chicken quarters and coat thoroughly. Cover and marinate in the refrigerator for at least 1 hour, or overnight for best flavor.

  2. 2

    Prepare the Wood-Fired Oven

    Preheat your wood-fired oven to about 375°F (190°C). Ensure that it has a steady flame and is ready for cooking.

  3. 3

    Cook the Chicken

    Place the marinated chicken quarters in the oven, skin side up. Cook for about 40-50 minutes, or until the internal temperature reaches 165°F (75°C). Baste with the juices halfway through for extra flavor.

For the Maitake Mushroom Risotto

  1. 4

    Sauté the Aromatics

    In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute.

  2. 5

    Add the Rice

    Stir in the Arborio rice and cook for about 2 minutes, allowing it to toast slightly.

  3. 6

    Deglaze with Wine

    Pour in the white wine and stir continuously until it has almost completely evaporated.

  4. 7

    Cook the Risotto

    Gradually add the vegetable broth one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. This should take about 18-20 minutes in total.

  5. 8

    Add Mushrooms and Finish

    When the rice is al dente, stir in the chopped maitake mushrooms, grated Parmesan cheese, butter, salt, and black pepper. Cook for an additional 5 minutes until the mushrooms are tender and the risotto is creamy.

For the Seasonal Vegetables

  1. 9

    Prepare the Vegetables

    Wash and cut the seasonal vegetables into bite-sized pieces.

  2. 10

    Roast the Vegetables

    In a large bowl, toss the vegetables with olive oil, salt, and black pepper. Spread them on a baking sheet and roast in the wood-fired oven for about 15-20 minutes, or until tender.

For the Chicken Jus

  1. 11

    Make the Stock

    In a large pot, combine the chicken bones, quartered onion, carrot, celery, bay leaves, and water. Bring to a boil over high heat, then reduce to a simmer. Let simmer for 2-3 hours, skimming off any foam that rises to the surface.

  2. 12

    Strain the Stock

    After simmering, strain the stock through a fine-mesh sieve to remove solids. Return the liquid to the pot and reduce it over medium heat until it thickens slightly. Season with salt to taste.

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