How To make Chicken with Port, Cream & Mushrooms
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. -----
How To make Chicken with Port, Cream & Mushrooms's Videos
Take your steak to a whole new level!
Who doesn't love a juicy, slightly charred steak, served up with a mountain of chips (or saute potatoes if you're feeling posh) and some nice green veg!
It's one of my favourite weekend dinners, and it's made even better with the addition of one of these delicious sauces (ok, one is a garlic butter, but that works fab too!).
Most of these sauces can be made while your steak is resting, so your steak will be perfectly rested and ready to serve when that sauce is ready.
Free printable recipes are available on our site:
------Video Contents------
00:00 - Intro
00:30 - Peppercorn Sauce
01:44 - Red Wine Jus
02:56 - Mushroom Sauce
04:06 - Diane Sauce
05:17 - Garlic Butter
06:21 - Blue Cheese Sauce
07:15 - See You Next Time
#CookingShow #Recipe Sauces
Easy to Make Creamy Mushroom Soup | Chef Jean-Pierre
Hello There Friends! A highly requested video today. I”m going to show you how to make a Creamy Mushroom Soup. Come and join me in making this fantastic soup and try it for yourself! Let me know how you do in the comments below.
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Creamy Chicken with Morel Mushroom sauce | Classic French Recipes
Creamy Chicken with Morel Mushroom sauce is a specialty recipe from the Franche-comte region. in this region most dishes are quite rich (hence the use of loads of cream) but also very tasty which I personally really like. Written recipe:
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Ingredients:
4 chicken breast or thighs (best quality you can find)
15g / 1 tbsp Unsalted butter
2 shallots finely sliced lengthways
2 pinches of Sea salt or a chicken stock cube
40g Dried morels soaked in hot water for 1 hours at least (use about 200 ml /0.8 cup of water)
100ml (0.40cup) to 150ml (0.60 cup) sherry depending on taste (
150ml (0.60cup) of Morel juice* (*that is the water in which the Morels soaked in)
up 500 ml (2cups) of Double cream (heavy whipping cream)
Cooking time:
Chicken breast 4 minutes on each side first in butter.
then when the sauce is ready, finish to cook in the cream for 15 minute on low heat.
How to use dry morels:
Put the dried morels in a Bowl and cover with a maximum of 1 cup of hot water. Add a small plate on top of the morels to make sure the morels keep underwater.
leave to soak for at least 1 hour. then take the morels out press the juice out, rinse and reserve. Keep the Morels soaking juice for cooking.
This creamy chicken with morel recipe is full of beautiful flavours. The morels mushrooms are named by many as the best mushrooms in the world, and are a perfect match for a chicken recipes with cream.
Morels will hit your taste buds with oakiness and walnut perfumes which you will not forget.
When mixed that with a deliciously and tender chicken breast, that creamy morel sauce is just divine. an absolute must to try if you like mushrooms and cream.
Note however that Morels are really expensive and can be difficult to find. The good news is that even when bough dried, once soked they not only regain all their beautiful flavours but also produce a stock that can be used for cooking ( the Morels soaking water)
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Chicken Fricassée A French Chicken Stew | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you an easy Chicken Dish that is perfect for a family dinner night! Serve it alongside mashed potatoes or even a polenta! Quick and easy recipe to follow. Try to make this recipe and let me know how you did in the comments below.
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Pork Tendeloin Medallions with Mushrooms & Port Wine Cream Sauce Full Video
Pork Tenderloin Medallions
with Mushrooms & Port Cream Sauce
Tonight, is a Taste of France… Pork tenderloin medallions with mushrooms and port wine cream sauce. Tender and juicy pieces of pork tenderloin seasoned and dipped in a light coating of flour, then sauteed in butter in a stainless-steel pan, topped with mushrooms and a creamy and savory sauce made from port wine, chicken stock, lemon juice, heavy cream and butter.
Our “Mise En Place” for tonight’s dish is
The Meat
1 lb Pork Tenderloin
1/2 Stick of Unsalted Butter
2 Tablespoons of Extra Virgin Olive Oil
½ Cup of Flour
1 Teaspoon Each Paprika, Coriander, Onion Powder, Garlic Powder, Salt, & Pepper
The Sauce
2 Tablespoons of COLD Unsalted Butter
8 oz of Sliced Mushrooms
½ Cup of Port Wine
1 Cup of Chicken Stock
2 oz of Fresh Squeezed Lemon Juice
½ Cup of Heavy Whipping Cream
1 Teaspoon Dijon Mustard
Salt & Pepper to Taste
In a small pot, bring the heavy cream up to a simmer. Make sure that you stir the cream frequently so that it doesn’t burn.
Turn the oven on at 170 degrees. This will be used to keep the food warm as we cook.
In a large pan, add in the ½ stick of butter on medium high heat.
The French version of this recipe is to use butter only; you can add a few tablespoons of extra virgin olive oil if you want to.
Add the mushrooms to the pan and give them a nice stir ensuring that all the mushrooms are coated with the butter. Season with salt & pepper.
Sautee the mushrooms until they are browned which will take about 10 minutes. When the mushrooms are browned, put them onto a plate and place them in the oven to stay warm.
To prepare the meat, remove any silver skin, then cut the pork tenderloin into 2 inch wide pieces. Using a whisk, mix the seasonings and flour together in a bowl. Coat each piece of the sliced tenderloin and set them onto a plate.
In the same pan that the mushrooms were cooked, add the pieces of seasoned pork tenderloin medallions and cook them for three minutes on the top, then another three minutes on the bottom, then cook the sides for one minute each. If you have a meat thermometer, check to make sure that the internal temperature is 145 degrees for medium rare. Be sure that you don’t overcook the meat; these should be tender and juicy. Place the pork medallions onto a plate and place them in the oven to stay warm.
Now we’ll make our sauce. Pour in the port wine into the pan. Use a wooden spoon to deglaze the pan and remove any pieces of mushrooms or meat that stuck onto the pan. Add in the chicken stock, lemon juice, and heavy whipping cream, and turn the heat up to medium high. Bring the liquids up to a simmer for a few minutes to let them reduce. To help thicken the sauce and add flavor, use a strainer, and add a few tablespoons of the seasoned flour into the sauce and stir it in with a whisk. After the sauce has reduced, remove the pan from the heat, and add in two pieces of cold butter and a teaspoon of Dijon mustard, and give it a nice stir.
Add the mushrooms back in the sauce and give them a nice stir.
And now it’s time to plate our dish.
And there it is ! a Taste of France… Pork tenderloin medallions with mushrooms and port wine cream sauce.
It was delicious!
Until next time,
Bon Appetit…
Ciao,
Mark
Pork Tenderloin with Mustard Cream Sauce (quick pork fillet recipe)
Here's one of those gold nugget recipes that proves you can make something really incredible with very few ingredients! It's a Pork Tenderloin with a Mustard Cream Sauce that tastes way more sophisticated than the 3 ingredients it calls for.
This sauce really is excellent for pork fillets - elegant enough for company, but quick enough for dinner tonight!
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