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Chicken With Port, Cream & Mushrooms

A home-style Chicken With Port, Cream & Mushrooms made with Butter, Lemon Juice, Salt, and Heavy Cream. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1/2 tbsp
• 1/2 tsp
• 1/4 tsp
• 1 cup
• 1 tbsp

Method (preview)

1. 1

   PREHEAT OVEN TO 425F.

2. 2

   TO BROWN THE CHICKEN: Set the chicken on a rack, breast side up in the roasting pan, place in the oven for 5 minutes.

3. 3

   TO ROAST THE CHICKEN

4. 4

   Leave the chicken on its right side.

5. 5

   Reduce oven temperature to 350F.

6. 6

   Salt the chicken, turn it on its other side, and cook another 15-20 minutes, basting at least every 20 minutes.

7. 7

   If the juices come out clear yellow, it is done.

8. 8

   If not, roast another 5 minutes and test again.

9. 9

   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.

10. 10

    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.

11. 11

    It can wait a good 30 minutes with foil over it.

12. 12

    As the chicken roasts, wipe the mushrooms clean with a paper towel, cut off the ends and slice them; if small, leave whole.

13. 13

    Bring 1/4 cup water to a boil with 1/2 tablespoon butter, lemon juice and salt.

14. 14

    Add mushrooms, cover and cook for 8 minutes.

15. 15

    Separate the cooking liquid and save it.

16. 16

    Pour the cream and cornstarch and cream mixture into the mushrooms.

17. 17

    Simmer for 2 minutes.

18. 18

    Taste and correct seasoning and hold.

19. 19

    When the chicken is done, remove it to its platter and remove all but 2 table- spoons of fat from the pan.

20. 20

    Stir in the shallots and saute for 1 minute.

21. 21

    Add the port and mushroom juices and reduce rapidly