Roast Chicken With Port Wine, Cream, Mushrooms

This impressive main course features a whole roasted chicken with golden, crispy skin, accompanied by a luxurious sauce made from sautéed fresh mushrooms, heavy cream, and reduced port wine. The dish is finished with a dramatic tableside flambé using cognac, adding a warm, aromatic depth to the creamy mushroom gravy. The combination of savory chicken juices, earthy mushrooms, and sweet fortified wine creates a complex and comforting flavor profile. Perfect for special occasions, holiday dinners, or when you want to treat your family to a restaurant-quality meal at home.

Cooking Method: Baking, Boiling, Roasting, Stewing

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 8

Calories: 1063.5

Description

This impressive main course features a whole roasted chicken with golden, crispy skin, accompanied by a luxurious sauce made from sautéed fresh mushrooms, heavy cream, and reduced port wine. The dish is finished with a dramatic tableside flambé using cognac, adding a warm, aromatic depth to the creamy mushroom gravy. The combination of savory chicken juices, earthy mushrooms, and sweet fortified wine creates a complex and comforting flavor profile. Perfect for special occasions, holiday dinners, or when you want to treat your family to a restaurant-quality meal at home.

Ingredients

Chicken
Fresh mushrooms
Minced shallots
Butter
Port wine (Madeira may be substituted)
Lemon juice
Salt
Heavy cream
Cognac or a good brandy
Cornstarch, blended with 1 T water

Directions

1
Preheat oven to 425°F (218°C).
2
Truss the chicken, dry the skin thoroughly, and rub all over with 1 tablespoon of butter.
3
Place the chicken breast-side up on a rack in a roasting pan.
4
Roast for 5 minutes, then turn the chicken onto its left side and baste with butter. Roast for another 5 minutes.
5
Turn the chicken onto its right side, baste with butter, and roast for 5 minutes.
6
Reduce oven temperature to 350°F (177°C). Leave chicken on its right side and roast for 15-20 minutes, basting every 10 minutes.
7
Salt the chicken, turn it onto its other side, and roast for another 15-20 minutes, basting every 20 minutes.
8
Turn the chicken breast-side up and baste every 10 minutes during the final roasting period until done.
9
Check for doneness by pricking the thickest part of the drumstick; juices should run clear yellow. If not, roast 5 minutes longer.
10
Transfer chicken to a warm platter, remove trussing string, and let rest for 10-30 minutes, loosely covered with foil.
11
While chicken roasts, wipe mushrooms clean with a paper towel. Trim ends and slice if large; leave small ones whole.
12
In a saucepan, bring 1/4 cup water, 1/2 tablespoon butter, lemon juice, and salt to a boil.
13
Add mushrooms, cover, and cook for 8 minutes. Drain and reserve the cooking liquid.
14
In a clean pan, combine heavy cream and the cornstarch mixture. Add the cooked mushrooms and simmer for 2 minutes. Set aside.
15
When chicken is done, remove it from the roasting pan. Pour off all but 2 tablespoons of fat from the pan.
16
Add minced shallots to the hot roasting pan and sauté for 1 minute.
17
Add port wine and reserved mushroom cooking liquid. Deglaze the pan, scraping up browned bits, and reduce liquid until it measures about 1/4 cup.
18
Stir the mushroom and cream mixture back into the roasting pan. Simmer for 2-3 minutes until slightly thickened.
19
Taste and adjust seasoning, adding more lemon juice if needed.
20
Butter the inside of a heat-proof casserole dish. Carve the chicken into serving pieces and sprinkle lightly with salt.
21
Arrange chicken pieces in the casserole.
22
Warm the cognac carefully in a small ladle or cup until hot but not boiling.
23
Place the casserole over moderate heat until the chicken sizzles. Carefully pour the warm cognac over the chicken.
24
Ignite the cognac with a long match. Shake the casserole gently until the flames subside.
25
Pour the hot mushroom sauce over the chicken, basting well.
26
Cover and let steep for 5 minutes. Do not let the sauce boil.
27
Serve immediately.

Nutrition Facts

Servings 8 servings

Amount Per Serving
Calories 1063.5kcal

% Daily Value *
Total Fat 64.3g99%
Saturated Fat 25.4g127%
Cholesterol 373.1mg125%
Sodium 1521.1mg64%
Total Carbohydrate 7.0g3%
Dietary Fiber 1.1g5%
Sugars 3.8g
Protein 96.7g194%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/roast-chicken-with-port-wine-cream-mushrooms/