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
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Deliciously Easy Pork Chops with Creamy Garlic Herb Mushroom Sauce is a super easy dinner recipe! Perfect for any night of the week.
FULL RECIPE HERE:
Elegant Escoffier-Inspired Christmas Feast: Pot Roasted Chicken with Champagne and Morel Mushrooms
Celebrate Christmas in style with champagne and morel mushrooms in this amazing pot roasted chicken dish straight from the elegant Escoffier era.
Recipe:
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How To Cook Perfect Filet Mignon Recipe in Mushroom Cream Sauce
Learn how to make this filet mignon steak in mushroom cream sauce, served with creamy mashed potatoes and asparagus for your next special occasion and you will get rave reviews.
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Ingredients for Filet Mignon Recipe:
►4 Tbsp unsalted butter, divided
►2 Tbsp olive oil, divided
►16 oz baby Bella mushrooms (or regular brown), thickly sliced
►1 small onion, finely diced
►4 garlic cloves, minced
►1 Tbsp fresh thyme, minced (or 1 tsp dry thyme)
►4 (6-8 oz each) filet mignon (beef tenderloin) steaks (about 1 1/2″ thick)
►1/2 cup Merlot wine (or any dry red, drinkable wine)*
►1 1/2 cups beef broth
►1/2 cup heavy whipping cream
►1 1/4 tsp salt (we use sea salt), divided
►1/2 tsp black pepper, divided
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Cream of Mushroom Soup
This Cream of Mushroom Soup is so delicious and comforting. It's loaded with fresh mushrooms, a hint of thyme, and a splash of sherry for extra flavor. ⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️
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➖6 tbsp unsalted butter
➖2 cloves garlic minced
➖2 medium carrots diced (about 1 cup)
➖2 medium shallots diced (about 1 1/2 cup)
➖24 oz baby Bella mushrooms
➖1/2 cup + 2 tbsp all-purpose flour
➖1 cup dry sherry
➖1/2 tsp dried thyme
➖2 tsp salt
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➖3/4 cup heavy whipping cream
➖6 cups chicken broth
➖1 lb puff pastry optional
➖1 egg + 1 tbsp water for egg wash
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⏱ Time Stamps ⏱
0:00 Intro
0:37 Prep the Vegetables
2:21 Cook the Vegetables
3:10 Add the Spices & Flour
3:41 Add the Liquid Ingredients
4:33 Simmer, Rest, & Serve
4:50 Puff Pastry Top
6:16 Egg Wash
6:34 Bake
6:45 Conclusion
#creamofmushroomsoup #soup #simplyhomecooked
Garlic Mushroom Chicken Thighs
Garlic Mushroom Chicken Thighs is a quick throw together recipe all cooked in one pan! Low Carb/Keto approved.
RECIPE:
Chicken Marsala with Mushrooms Recipe
Chicken prepared and coated with a creamy flavorful marsala mushroom sauce.
Creamy Chicken Marsala is a favorite dinner at home! It is a one pan skillet dinner meal prepared with chicken breasts that are cut into two and served with a mushroom marsala wine sauce. Marsala wine is bursting with flavors and adds a beautiful touch to this flavor packed dish. You can prepare this low carb dish for the whole family within 30 minutes or make this for you and your darling this Valentine's day. Sometimes I make more to meal prep for the week, because it's such a tasty meal and I can never get tired of it even during weekdays.
00:00 - Coat Cut Chicken with Seasoned Flour
00:30 - Cook Chicken
00:41 - Prepare Mushroom Sauce
01:12 - Place Chicken into Sauce
Ingredients
For the Chicken
2 Chicken Breasts
¼ cup All-purpose Flour
½ Teaspoon Salt
½ Teaspoon Black Pepper
1 Tablespoon Italian Seasoning or Oregano
1 Tablespoon Olive Oil
1 Tablespoon Butter
For the Sauce
1 Tablespoon Butter
2 cloves Garlic chopped
11.3 ounces Mushrooms fresh, sliced
1 cup Marsala Wine
Salt pinch
½ cup Chicken Stock or Broth
⅓ cup Liquid Cream
To Garnish:
Parsley fresh, chopped