Chicken with port, cream and mushrooms
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Chicken with port, cream and mushrooms
  Chicken    Mushrooms    Poultry    Creams  
Last updated 6/12/2012 1:14:11 AM. Recipe ID 42953. Report a problem with this recipe.
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      Title: Chicken with port, cream and mushrooms
 Categories: Poultry, Main dish
      Yield: 4 Servings
 
      1    Whole chicken (3 lb)
      1 lb Fresh mushrooms
    1/2 tb Butter
    1/2 ts Lemon juice
    1/4 ts Salt
      1 c  Heavy cream
    1/2 tb Cornstarch; blended with
      1 tb - of the cream
      1 tb Minced shallots
    1/3 c  Port wine
           -Madeira may be substituted
      1 tb Butter
    1/4 c  Cognac or a good brandy
 
  PREHEAT OVEN TO 425F. Truss the chicken, then dry the outside
  thoroughly and rub with 1 tablespoon butter all over the skin. TO
  BROWN THE CHICKEN: Set the chicken on a rack, breast side up in the
  roasting pan, place in the oven for 5 minutes. Turn on its left side
  and baste quickly with butter, return to the oven for another 5
  minutes. Turn on its right side for another 5 minutes, basting as
  before. TO ROAST THE CHICKEN: Leave the chicken on its right side.
  Reduce oven temperature to 350F. Leave it for a total of 15-20
  minutes, basting it at least every 10 minutes. Salt the chicken, turn
  it on its other side, and cook another 15-20 minutes, basting at
  least every 20 minutes. Turn the chicken breast up and continue
  basting every 10 minutes during the last few minutes it is roasting.
  TO TELL IF THE CHICKEN IS DONE: Prick the thickest part of the
  drumstick with a fork. If the juices come out clear yellow, it is
  done. If not, roast another 5 minutes and test again. As a final
  check, lift the chicken and drain the juices from its vent into the
  pan; if the last few drops are clear yellow, it is definitely done.
  Put the chicken on a warm platter, remove the trussing string, and
  let it sit at least 5-10 minutes before carving so that the juices
  will not retreat into the tissues. It can wait a good 30 minutes with
  foil over it. As the chicken roasts, wipe the mushrooms clean with a
  paper towel, cut off the ends and slice them; if small, leave whole.
  Bring 1/4 cup water to a boil with 1/2 tablespoon butter, lemon juice
  and salt. Add mushrooms, cover and cook for 8 minutes. Separate the
  cooking liquid and save it. Pour the cream and cornstarch and cream
  mixture into the mushrooms. Simmer for 2 minutes. Taste and correct
  seasoning and hold. When the chicken is done, remove it to its
  platter and remove all but 2 table- spoons of fat from the pan. Stir
  in the shallots and saute for 1 minute. Add the port and mushroom
  juices and reduce rapidly while deglazing the pan (scraping up the
  coagulated juices) until the liquid has reduced to about 1/4 cup. Add
  the mushrooms and cream. Simmer for 2-3 minutes, allowing the liquid
  to thicken slightly. Taste and correct seasoning; add more lemon
  juice to taste. Butter the inside of a casserole with butter; rapidly
  carve the chicken into serving pieces and sprinkle lightly with salt.
  Arrange it in the casserole for serving. Warm the cognac carefully,
  do not let it catch on fire. Set the chicken over moderate heat until
  you hear it begin to sizzle; pour the cognac over it and ignite it
  carefully with a match. Shake the casserole slowly till the flames
  have subsided. Pour the mushroom mixture over the casserole, basting
  the chicken. Cover and let it steep for 5 minutes. Do not allow the
  sauce to boil. Serve immediately.
  




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Recipe ID 42953 (Apr 03, 2005)

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