Roast Chicken with Port Wine, Cream and Mushrooms #cookforjulia #sundaysupper

“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.” 
―  Julia Child

Yesterday was my 45th birthday, how ironic that today I would be posting about Julia Child’s 100th Birthday Celebration.  Julia is someone who I have always adored and looked up to.  Who else has had the kind of impact that she has on food, cooking and the lives of families?   All day via twitter, facebook and text messages, I am told to take the day off, relax,  go out and celebrate.  I find that my kitchen is where I relax.  To me, there is nothing more  therapeutic than spending time in the kitchen experimenting with new recipes.  So today, I took the afternoon and celebrated my birthday along with Julia Child’s 100th Birthday celebration and attempted Poulet au Porto | Roast Chicken with Port Wine, Cream and Mushrooms.

At this point, you are probably envisioning me alone in the kitchen slaving over a hot stove.  If only you could see our kitchen.  Our kitchen is the heart of our home and it is filled with laughter, interruptions, sounds of the olympics and most of all our family and friends.  You see, we are not eating the Roast Chicken with Port Wine, Cream and Mushrooms today, but everyone has come in and had a little taste and had impact on the final product. Is the Roast Chicken with Port Wine, Cream and Mushrooms seasoned just right?  Does the Port Wine make the Cream and Mushrooms too sweet?  What should we make to go along with this beautiful recipe?

And as our kitchen fills with beautiful aromas from the Roast Chicken with Port Wine, Cream and Mushrooms, I have to remind my kids that I am planning ahead for tomorrow’s #SundaySupper featuring Julia Child’s 100th Birthday Celebration. Tonight, we are heading to  Vo-Vo’s  house for a birthday celebration.  And if you’ve ever been to Vo-Vo’s house, you know her Portuguese Recipes are not only delicious, there is never just one course.  Course after course, Vo-Vo  and Vo love to spend Time Around the Family Table nurturing and inspiring with their stories and their love for their family.

As I sat with my family tonight at Vo-Vo’s house, I realized there is no place I would rather be.

Cheers to Julia Child for inspiring us to have a what-the-hell attitude and teaching us to face our fears in the kitchen.  This #SundaySupper we are celebrating with beautiful recipes in honor of Julia Child’s 100th Birthday.

Join us this week Around the Family Table for #SundaySupper!  That fun starts at 3pm EST with these fabulous recipes being showcased and ends with our #SundaySupper live chat at 7pm EST.  This is a #SundaySupper you don’t want to miss!

#CookForJulia Breakfast

Râpée Morvandelle by Cindy’s Recipes and Writings 

Croissants by Cookistry 

Cheese and Bacon Quiche by Tora’s Real Food

#CookForJulia Lunch

Tuna Salad Nicoise by Magnolia Days 

Blood Orange, Walnut, and Rocket Salad by Granny’s Down Home Southern Cooking 

Croque Monsieur by Webicurean

Spinach and Cream Cheese Pancakes by Happy Baking Days 

Julia’s Chicken Salad by My Trials in the Kitchen 

Pissaladière Niçoise (Onion Tart with Anchovies and Black Olives) by The Wimpy Vegetarian

Provencal Tomato Quiche by Are you hungry?

Quiche Lorraine  Spoon and Saucer 

Potato and Onion Soup (Potage Parmentier) by Shockingly Delicious

#CookForJulia Dinner

Bouillabaisse by The Girl in the Little Red Kitchen 

Boeuf Bourguignon by Chelsea’s Culinary Indulgence

Orecchiette Con Broccoli Di Rape and Sausages by Doggie at the Dinner Table 

Boeuf Bourguignon by Hezzi D’s Books and Cooks

Veal Stew with Onions and Mushrooms with Baked Cucumbers and Boiled Potatoes (Blanquette de veau a l’ancienne with concombres au buerre) by Kimchi Mom

Salmon en Papillote by Girlichef

Poached salmon with cucumber sauce by Katherine Martinelli

Lobster Souffle and Deviled Chicken- Crispy Bits & Burnt Ends 

Roasted Chicken with Julia’s Mustard Marinade by The Meltaways

Wild Mushroom and Herb Stuffed Chicken- Mama Mommy Mom

Puree of White Beans with Garlic and Herbs (Brandade á la Soissonaise) Avocado Pesto

Julia’s Kunming Connection: Chinese Steampot Chicken- by My Kitchen and I

Poulet au Porto by Family Foodie 

#CookForJulia Sides

Hollondaise over Blanched Asparagus by The Little Ferraro Kitchen

Scalloped Potatoes with Milk, Cheese, and Garlic (Gratin Dauphinois) by Home Cooking Memories 

Ratatouille by Basic N Delicious 

French-style country pate by There and Back Again

White Bean Dip with Homemade Tortilla Chips Momma’s Meals

Oeufs à la Diable by What Smells So Good?

Soubise by The Weekend Gourmet

Ratatouille by Cupcakes and Kale Chips

#CookForJulia Desserts

Cream Cheese and Lemon Flan by Juanita’s Cocina

Strawberry Sherbert in Cooky Cups by Cravings of a Lunatic

Creme Brulee by Wine Everyday

Mousseline Au Chocolat by Small Wallet Big Appetite

Peach Tarte Tatin by That Skinny Chick Can Bake

Cinnamon Toast Flan by Vintage Kitchen Notes

Dark Chocolate Crepes by Family Spice

Crepes Fines Sucrees by Mangoes and Chutney

Pommes Rosemarie:Apples Rosie  The Daily Dish Recipes

Espresso Soufflé by Chocolate Moosey

Best Ever Brownies by In the Kitchen with Audrey

Orange-Almond Jelly Roll Cake by Mrs. Mama Hen

Orange Spongecake Cupcakes by Mama’s Blissful Bites

Orange Mousse with Greek Yogurt by Sue’s Nutrition Buzz

Frozen Chocolate Mousse by Big Bear’s Wife

Wine Pairings: Relishing Food and Wine; Thanks to Julia Child! by ENOFYLZ

The fun starts every week at 3:00pm ET by showcasing fabulous recipes. At 7:00 pm ET, we will start our live chat.  Join us on twitter by using hashtag #Sundaysupper or using Tweetchat.  We love to feature your recipes on our #sundaysupper pinterest board and share them with all of our followers. See you there!

Roast Chicken with Port Wine, Cream and Mushrooms #cookforjulia #sundaysupper

 

Author: Recipe by Julia Child

Recipe type: Sunday Supper Entree

Print

We are honored to celebrate Julia Child’s 100 Birthday Celebration with this recipe Roast Chicken with Port Wine, Cream and Mushrooms

Ingredients

• 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

Instructions

1. Roast the chicken as described in the master recipe on page 240. Be sure not to overcook it.
2. Meanwhile, trim and wash the mushrooms. Quarter them if large, leave them whole if small.
3. 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.
4. Pour the cream and the cornstarch mixture into the mushrooms. Simmer for 2 minutes. Correct seasoning, and set aside.
5. When the chicken is done, remove it to a carving board and let it rest at room temperature while completing the sauce.
6. 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.
7. 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.
8. 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.
9. 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.
10. * I doubled this recipe. It is awesome for #weekdaysupper leftovers!

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Tagged as: Julia Child, Sunday Supper