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ROAST CHICKEN WITH PORT WINE, CREAM, MUSHROOMS

Category:    Chicken
Yield: 6 servings
 
      3 lb Chicken                                  -of the cream
      1 lb Fresh mushrooms                     1 tb Minced shallots
    1/2 tb Butter                            1/3 c  Port wine (Madeira may be
    1/2 ts Lemon juice                              -substituted)
    1/4 ts Salt                                1 tb Butter
      1 c  Heavy cream                       1/4 c  Cognac or a good brandy
    1/2 tb Cornstarch, blended with 1 T   
 
  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
  tablespoons 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 it
  immediately. This recipe will serve 4-people very nicely.
 

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