How To make Chicken with Port, Cream & Mushrooms
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. -----
How To make Chicken with Port, Cream & Mushrooms's Videos
A recipe that celebrates chicken and tarragon (poulet a l'estragon)
This recipe celebrates the fresh herb tarragon. we use it today to make a classic French dish called poulet a l'estragon (chicken in tarragon sauce). Get the recipe:
best served with rice, pasta or potatoes.
Wine pairing: Drink the wine you used for the chicken sauce
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????????INGREDIENTS????????
1 medium size chicken (cut into 6 pieces)
50 ml of cognac
200 ml (0.8 cups) of dry white wine ( I used a Loire valley sauvignon blanc)
200 ml (0.8 cups) brown chicken stock
200 ml (0.8 cups) cream (heavy whipping cream)
1 carrot (cut in medium size cubes)
1 branch of celery (cut in medium size cubes)
1 large shallot (cut in medium size cubes)
1 good bunch of fresh tarragon. ( at least to have 4 tablespoons of chopped tarragon leaves and all the stokes)
Salt and pepper to season the chicken
2 tablespoons plain flour ( to dust the chicken)
2 tablespoon of oil to sear the chicken.
1 tablespoon of butter to cook the garnish.
GET THE WRITTEN RECIPE:
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My Creamy Chicken & Mushrooms
This recipe is so versatile and easy to make too. You can serve it with rice, pasta, in a pie, savoury pancakes, etc. It freezes well and tastes delicious. to view the ingredients click the 'Show More'
Ingredients
50g Unsalted Butter
500g Chicken Thighs or Breasts
Salt & Pepper
1 Medium Onion chopped
3 Cloves Garlic Chopped
350g Mushrooms Sliced
1 Tbsp Plain Flour
70mls Dry White Wine
400mls Single Cream
Parsley to garnish
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Dijon chicken with mushrooms recipe
A quick, easy and full-of-flavour midweek chicken recipe made with white wine, tarragon, dijon mustard and garlic.
Find the full recipe here:
Pork Tenderloin with Mustard Cream Sauce (quick pork fillet recipe)
Here's one of those gold nugget recipes that proves you can make something really incredible with very few ingredients! It's a Pork Tenderloin with a Mustard Cream Sauce that tastes way more sophisticated than the 3 ingredients it calls for.
This sauce really is excellent for pork fillets - elegant enough for company, but quick enough for dinner tonight!
PRINT RECIPE:
This Tuscan Styled Chicken has the best flavour of any sauce I've made so far
Learn how to make this easy and tasty creamy garlic one-pot Tuscan styled chicken recipe. The recipe and instructions are easy to follow and will result in a full of flavour Tuscan chicken that's ready from start to finish in no more than 25 minutes. Nothing beats making an amazing dish in one pot, saving time on cleanup at the end which is the worst part about cooking. This Tuscan chicken recipe is outstanding and will impress anyone you serve it to, even yourself.
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Recipe & Method - Coming Soon!
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Serves 2-4
Ingredients -
Chicken & Seasoning -
4 - Small Chicken Breasts or 2 Large, Butterflied
1 Tbsp (20ml) - Unrefined Olive Oil
1 tsp (3g) - Onion Powder
1 tsp (3g) - Garlic Powder
1/2 tsp (1.5g) - Paprika
Seasoning To Taste
Tuscan Sauce -
1 Tbsp (14g) - Clarified Butter or Regular Unsalted Butter
1 - Brown (Yellow) Onion, Diced
6 - Garlic Cloves, Minced
1 Tbsp (35g) - Tomato Paste
100g (3.5oz) - Sun-Dried Tomatoes, Roughly Chopped
1 tsp (1g) - Dried Oregano
1/2 tsp (1.5g) - Paprika
100ml (100g) - White Wine or Chicken Stock
180ml (3/4 Cup) - Chicken Stock
400ml (410g) - Thickened Cream (Heavy Cream)
60g (2.1oz) - Parmesan Cheese, Freshly Grated
10g (0.3oz) - Basil, Roughly Chopped
120g (4.2oz) - Baby Spinach
Seasoning To Taste
Notes -
If you cant consume alcohol, substitute the wine for chicken stock and reduce it following the original recipe instructions then add in more chicken stock as per the recipe.
Side Dish Suggestions -
Rice
Mashed Potato
Potato Salad
Pasta
Salad
Steamed or Sauteed Vegetables
#tuscanchicken #onepot #chicken
Easy Creamy Mushroom Sauce | Chef-Jean Pierre
Hello There Friends, today I am going to demonstrate how to make my fabulous Mushroom Sauce! I am revamping the Sauce Collection with the Mushroom Sauce being the first of the bunch. This Mushroom Sauce can be served with anything you want! And if you are worried that you don't like mushrooms then try my technique in cooking them! Let me know what you think in the comments below.
RECIPE LINK:
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