Chicken With Port, Cream & Mushrooms
Description
This elegant dish features a whole roasted chicken with crispy skin, served alongside a decadent sauce made from sautéed mushrooms, heavy cream, and sweet port wine. The combination of earthy mushrooms and fruity port creates a sophisticated flavor profile that is both comforting and refined. The chicken is roasted to perfection, ensuring juicy meat, while the sauce is thickened with cornstarch for a smooth, luxurious texture. This recipe is perfect for dinner parties, special occasions, or when you want to treat yourself to a restaurant-quality meal at home.Ingredients
Directions
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Preheat oven to 425F (220C).
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Truss the chicken, dry the skin thoroughly, and rub it all over with 1 tablespoon of butter.
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Place the chicken breast-side up on a rack in a roasting pan.
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Roast for 5 minutes, then turn onto its left side, baste with butter, and roast for another 5 minutes.
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Turn onto its right side, baste, and roast for 5 more minutes.
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Reduce oven temperature to 350F (175C).
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Leave the chicken on its right side and roast for 15-20 minutes, basting every 10 minutes.
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Salt the chicken, turn it onto its other side, and roast for another 15-20 minutes, basting every 20 minutes.
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Turn the chicken breast-side up and continue roasting, basting every 10 minutes, until done.
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Check for doneness by pricking the thickest part of the drumstick; juices should run clear yellow.
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Remove chicken to a warm platter, remove trussing, and let rest for 10 minutes.
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While chicken roasts, clean mushrooms with a paper towel, trim ends, and slice (or leave small ones whole).
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Bring 1/4 cup water, 1/2 tablespoon butter, lemon juice, and salt to a boil in a saucepan.
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Add mushrooms, cover, and cook for 8 minutes. Reserve the cooking liquid.
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Blend cornstarch with 1 tablespoon of heavy cream, then stir into the mushrooms.
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Simmer for 2 minutes until thickened, then taste and adjust seasoning. Keep warm.
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Remove chicken from oven and transfer to platter. Pour off all but 2 tablespoons of fat from the roasting pan.
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Place roasting pan on stove over medium heat. Add shallots and sauté for 1 minute.
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Add port wine and reserved mushroom juices. Deglaze pan, scraping up browned bits, and reduce until liquid measures about 1/4 cup.
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Stir in the mushroom mixture and remaining heavy cream. Simmer for 2-3 minutes until slightly thickened.
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Taste sauce and adjust seasoning, adding more lemon juice if needed. Do not boil vigorously.
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Butter the inside of a serving casserole dish.
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Carve chicken into serving pieces and arrange in the casserole. Sprinkle lightly with salt.
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Warm 1/4 cup cognac or brandy in a small saucepan (do not let it catch fire).
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Place the casserole with chicken over moderate heat until it begins to sizzle.
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Pour the warm cognac over the chicken and carefully ignite with a match.
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Shake the casserole gently until the flames subside.
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Pour the port and mushroom sauce over the chicken, basting well.
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Cover and let steep for 5 minutes. Serve immediately.
Nutrition Facts
Servings 8 servings
- Amount Per Serving
- Calories 368.5kcal
- % Daily Value *
- Total Fat 29.3g46%
- Saturated Fat 16.2g81%
- Cholesterol 107.5mg36%
- Sodium 1273.8mg54%
- Total Carbohydrate 7.6g3%
- Dietary Fiber 1.1g5%
- Sugars 4.0g
- Protein 15.0g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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