Rosa’s Roast Chicken and Wild Mushroom Casserole with Red Wine

Rosa Vilaseca is a perfectionist cook who has developed a vocal following for her robust Catalan country cooking at Sant Ferriol, a small spa hotel in the Catalan countryside. This chicken is a big hit with her guests, and Rosa puts it on the menu in autumn when the forests are buzzing with mushroom pickers. The chicken, Rosa explains, should be placed on top of the vegetables so that it roasts rather than stews; the red wine lends extra body to the dark, rich, deeply flavorful sauce. Rosa