|Roast Chicken with Port Wine, Cream and Mushrooms #cookforjulia #sundaysupper |
Author: Recipe by Julia Child
We are honored to celebrate Julia Child's 100 Birthday Celebration with this recipe Roast Chicken with Port Wine, Cream and Mushrooms
- 3 pound ready-to-cook, roasting or frying chicken
- 1 pound fresh mushrooms
- ½ Tbsp. butter
- ½ tsp. lemon juice
- ¼ tsp. salt
- 1 cup whipping cream
- ½ Tbsp. cornstarch blended with 1 Tbsp. of the cream
- Salt and pepper
- ½ Tbsp. minced shallots or green onions
- ⅓ cup medium-dry port
- Lemon juice to taste
- 1 Tbsp. butter
- ⅛ tsp. salt
- ¼ cup cognac
- 2½ quart enameled orstainless steel saucepan
- Fireproof casserole dish or chafing dish
- Roast the chicken as described in the master recipe on page 240. Be sure not to overcook it.
- Meanwhile, trim and wash the mushrooms. Quarter them if large, leave them whole if small.
- Bring ¼ cup water to boil in the saucepan with the butter, lemon, and salt. Toss in the mushrooms, cover, and boil slowly for 8 minutes. Pour out the cooking liquid and reserve.
- Pour the cream and the cornstarch mixture into the mushrooms. Simmer for 2 minutes. Correct seasoning, and set aside.
- When the chicken is done, remove it to a carving board and let it rest at room temperature while completing the sauce.
- Remove all but 2 tablespoons of fat from the roasting pan. Stir in the shallots or onions and cook slowly for 1 minute. Add the port and the mushroom juice, and boil down rapidly scraping up coagulated roasting juices, until liquid has reduced to about ¼ cup. Add the mushrooms and cream and simmer for 2 to 3 minutes, allowing the liquid to thicken slightly. Correct seasoning and add lemon juice to taste.
- Smear the inside of the casserole or chafing dish with butter. Rapidly carve the chicken into serving pieces. Sprinkle lightly with salt, and arrange in the casserole or chafing dish.
- Set over moderate heat or an alcohol flame until you hear the chicken begin to sizzle. Then pour the cognac over it. Avert your face, and ignite the cognac with a lighted match. Shake the casserole slowly until the flames have subsided. Then pour in the mushroom mixture, tilting the casserole and basting the chicken. Cover and steep for 5 minutes without allowing the sauce to boil. Serve.
- Note: Chicken may remain in its casserole over barely simmering water or in the turned-off hot oven with its door ajar, for 10 to 15 minutes, but the sooner it is served, the better it will be.
- * I doubled this recipe. It is awesome for #weekdaysupper leftovers!
Recipe by Family Foodie at http://familyfoodie.com/roast-chicken-port-wine-cream-and-mushrooms-cookforjulia-sundaysupper/