Monday, December 2, 2013

Recipe #260: Poulet au Porto (Child)

I need to give my kitchen a break after tonight.  I used four pots, two cutting boards, one 9x13 roasting dish, tons of utensils...  SO WORTH IT.  Here's another of Julia's recipes.  I had to roast the chicken first, which I will post as a separate blog at another time, but once the chicken is roasted, you get THIS deliciousness.  It is like chicken marsala, but LEAGUES better.  Nick and I ate the ENTIRE almost-four-pound chicken with the one pound of mushrooms and the sauce.... by ourselves.  Yes, it was that good.

So here's my kitchen, mid-ordeal.  Trying to keep it neat.

This is a little involved as far as steps and dishes go, and I promise the recipes I post from here on out won't all be like this, but I have to share.


1 3-4 lb roasting or frying chicken
1 lb fresh mushrooms (I used baby bellas)
Lemon juice
1 cup plus 1 tablespoon whipping cream (this turned out to be exactly one of those tiny cartons...)
1/2 tablespoon cornstarch
1/2 tablespoon minced shallots or green onions (I used more like a half of a cup of minced shallots!)
1/3 cup medium-dry port
1/4 cup cognac


Roast the chicken.  Be sure to not overcook it.  (I WILL POST THESE DIRECTIONS LATER!  But otherwise, just do a basic roast.  I stuffed mine with apple and onion slices and basted with a mixture of rosemary-infused olive oil and butter).

Meanwhile, trim and wash the mushrooms.  Quarter them if large, leave them whole if small.

Bring the water to boil in a 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.

Mix the cornstarch with 1 tablespoon of whipping cream.  Add the rest of the cream.  Pour the mixture into the mushrooms.  Simmer for 2 minutes.  Correct seasoning to taste with salt and pepper, 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.  Put the 2 tablespoons into a small sauce pan.  Stir in the shallots or onions and cook slowly for 1 minute.  Add the port and mushroom juice, and boil down rapidly, until the liquid has reduced to about 1/4 cup.  Add the mushrooms and cream and simmer for 2-3 minutes, allowing the liquid to thicken slightly.  Correct seasoning and add lemon juice to taste.

Smear the inside of a fireproof casserole or chafing dish with butter.  Rapidly carve the chicken into serving pieces.  Sprinkle lightly with salt, and arrange in the dish.

Set over moderate heat until you hear the chicken begin to sizzle.  Pour the cognac over it.  Ignite the cognac with a match or lighter.  Shake the casserole slowly until the flames have subsided.  Pour the mushroom mixture over the chicken, coating it.  Cover and steep for 5 minutes without allowing the sauce to boil.  Serve.

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