Include in Print View:

Chicken With Port, Cream & Mushrooms

Chicken With Port~ Cream & Mushrooms recipe image
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.
Courses:
Difficulty: Advanced
Servings: 8
Calories: 368.5
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
  • 1 Whole Chicken (3 lb)
  • 1 pound Fresh mushrooms
  • 1/2 tablespoon Butter
  • 1/2 teaspoon Lemon juice
  • 1/4 teaspoon Salt
  • 1 cup Heavy cream
  • 1/2 tablespoon Cornstarch
  • 1 tablespoon Heavy cream (for cornstarch slurry)
  • 1 tablespoon Minced shallots
  • 1/3 cup Port wine
Directions
  1. 1
    Preheat oven to 425F (220C).
  2. 2
    Truss the chicken, dry the skin thoroughly, and rub it all over with 1 tablespoon of butter.
  3. 3
    Place the chicken breast-side up on a rack in a roasting pan.
  4. 4
    Roast for 5 minutes, then turn onto its left side, baste with butter, and roast for another 5 minutes.
  5. 5
    Turn onto its right side, baste, and roast for 5 more minutes.
  6. 6
    Reduce oven temperature to 350F (175C).
  7. 7
    Leave the chicken on its right side and roast for 15-20 minutes, basting every 10 minutes.
  8. 8
    Salt the chicken, turn it onto its other side, and roast for another 15-20 minutes, basting every 20 minutes.
  9. 9
    Turn the chicken breast-side up and continue roasting, basting every 10 minutes, until done.
  10. 10
    Check for doneness by pricking the thickest part of the drumstick; juices should run clear yellow.
  11. 11
    Remove chicken to a warm platter, remove trussing, and let rest for 10 minutes.
  12. 12
    While chicken roasts, clean mushrooms with a paper towel, trim ends, and slice (or leave small ones whole).
  13. 13
    Bring 1/4 cup water, 1/2 tablespoon butter, lemon juice, and salt to a boil in a saucepan.
  14. 14
    Add mushrooms, cover, and cook for 8 minutes. Reserve the cooking liquid.
  15. 15
    Blend cornstarch with 1 tablespoon of heavy cream, then stir into the mushrooms.
  16. 16
    Simmer for 2 minutes until thickened, then taste and adjust seasoning. Keep warm.
  17. 17
    Remove chicken from oven and transfer to platter. Pour off all but 2 tablespoons of fat from the roasting pan.
  18. 18
    Place roasting pan on stove over medium heat. Add shallots and sauté for 1 minute.
  19. 19
    Add port wine and reserved mushroom juices. Deglaze pan, scraping up browned bits, and reduce until liquid measures about 1/4 cup.
  20. 20
    Stir in the mushroom mixture and remaining heavy cream. Simmer for 2-3 minutes until slightly thickened.
  21. 21
    Taste sauce and adjust seasoning, adding more lemon juice if needed. Do not boil vigorously.
  22. 22
    Butter the inside of a serving casserole dish.
  23. 23
    Carve chicken into serving pieces and arrange in the casserole. Sprinkle lightly with salt.
  24. 24
    Warm 1/4 cup cognac or brandy in a small saucepan (do not let it catch fire).
  25. 25
    Place the casserole with chicken over moderate heat until it begins to sizzle.
  26. 26
    Pour the warm cognac over the chicken and carefully ignite with a match.
  27. 27
    Shake the casserole gently until the flames subside.
  28. 28
    Pour the port and mushroom sauce over the chicken, basting well.
  29. 29
    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.

Keywords: chicken, port wine, mushrooms, cream sauce, roasted chicken, dinner party, comfort food, luxurious, shallots, heavy cream, cornstarch, flambé, cognac, main course, easy entertaining
Read it online: https://www.chefs-mate.com/recipe/chicken-with-port-cream-mushrooms/