Chicken With Port, Cream & Mushrooms

---------- Recipe via Meal-Master (tm) v8.04

Title: CHICKEN WITH PORT, CREAM & MUSHROOMS
Categories: Poultry, Main dish
Yield: 4 servings

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.

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