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
Chicken Marsala with Mushrooms Recipe
Chicken prepared and coated with a creamy flavorful marsala mushroom sauce.
Creamy Chicken Marsala is a favorite dinner at home! It is a one pan skillet dinner meal prepared with chicken breasts that are cut into two and served with a mushroom marsala wine sauce. Marsala wine is bursting with flavors and adds a beautiful touch to this flavor packed dish. You can prepare this low carb dish for the whole family within 30 minutes or make this for you and your darling this Valentine's day. Sometimes I make more to meal prep for the week, because it's such a tasty meal and I can never get tired of it even during weekdays.
00:00 - Coat Cut Chicken with Seasoned Flour
00:30 - Cook Chicken
00:41 - Prepare Mushroom Sauce
01:12 - Place Chicken into Sauce
Ingredients
For the Chicken
2 Chicken Breasts
¼ cup All-purpose Flour
½ Teaspoon Salt
½ Teaspoon Black Pepper
1 Tablespoon Italian Seasoning or Oregano
1 Tablespoon Olive Oil
1 Tablespoon Butter
For the Sauce
1 Tablespoon Butter
2 cloves Garlic chopped
11.3 ounces Mushrooms fresh, sliced
1 cup Marsala Wine
Salt pinch
½ cup Chicken Stock or Broth
⅓ cup Liquid Cream
To Garnish:
Parsley fresh, chopped
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
A recipe that celebrates chicken and tarragon (poulet a l'estragon)
This recipe celebrates the fresh herb tarragon. we use it today to make a classic French dish called poulet a l'estragon (chicken in tarragon sauce). Get the recipe:
best served with rice, pasta or potatoes.
Wine pairing: Drink the wine you used for the chicken sauce
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????????INGREDIENTS????????
1 medium size chicken (cut into 6 pieces)
50 ml of cognac
200 ml (0.8 cups) of dry white wine ( I used a Loire valley sauvignon blanc)
200 ml (0.8 cups) brown chicken stock
200 ml (0.8 cups) cream (heavy whipping cream)
1 carrot (cut in medium size cubes)
1 branch of celery (cut in medium size cubes)
1 large shallot (cut in medium size cubes)
1 good bunch of fresh tarragon. ( at least to have 4 tablespoons of chopped tarragon leaves and all the stokes)
Salt and pepper to season the chicken
2 tablespoons plain flour ( to dust the chicken)
2 tablespoon of oil to sear the chicken.
1 tablespoon of butter to cook the garnish.
GET THE WRITTEN RECIPE:
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Chicken and rice with supreme sauce. (one of these must try French recipes)
The chicken and rice supreme is a classic French recipe that celebrates the taste of chicken. Plenty of homemade chicken stock is used to poach the chicken then cook a pilaf rice and finally make the famous supreme sauce.
However the big challenge here is to get your chicken stock concentrated enough so that the taste really shine throughout the sauce it si based on.
In this video you will see that I actually went with the idea that I could get away with using the slightly reduce chicken stock I made in previous video and use that for this whole recipe.
Escoffier was hinting on his book that you need to have strong and perfectly reduce stock already at hand plus some other things like chicken essence amongst other thing to get the sauce done right.
Note that to make that recipe properly and finish it in time for serving you need to have at least 2 cups of concentrated chicken stock made from the reduction of 4 cups of the white chicken stock we have made in the previous video)
FOR WRITTEN RECIPES
Good videos to watch that will help making that recipe:
How to make the chicken stock:
How to make the bouquet garni:
Video on how to white cook the mushrooms:
How to make the parchment paper lid:
****************** RECIPE SECTION ****************************
POT AND PANS:
Large stock:
Saucepans:
My favorite whisk
COOKING TIME:
Chicken:
45 minutes plus 15 minutes resting time.
For the Rice 20 Minutes at 180 celcius
Veloute (Supreme sauce) :
Reduce the veloute on low to medium heat for 10 minutes first then add the mushroom juice the cream and reduce again for 10 minutes. add the chicken essence and reduce again until the chicken flavour become predominant in the sauce ( that can take up to 15 minutes) at the end turn the heat off and add an extra tablespoon of cream plus the quartered mushrooms.
MAIN INGREDIENTS:
1 chicken of 1.5 kilos or bigger
4 chicken wings ( for extra flavour )
8 cups of white chicken stock to cook the chicken ( but you can use water instead)
1 medium size carrot roughly diced ( 100 grams)
1 onion roughly diced
1 celery rib roughly diced
1 bouquet garni
salt and pepper fo the seasoning
To make the Pilaf rice:
400 grams /2 cups of long grain rice ( I used jasmine rice)
750 ml/ 3 cups of chicken stock
1 medium size onion finely chopped
1 bouquet garni ( I forgot to show it in the video)
*To make the white roux:
30 grams /2 tbsp butter
30 grams /3.5tbsp flour
To make the sauce:
white roux made with the above measurements*
500 ml /2 cups of reduced chicken stock
100 ml / 0.4 cups of cream ( heavy or thick cream)
2 tablespoons of chicken essence (optional)
3 tablespoons of mushroom cooking juices ( essence)
1 tablespoon of butter
For the mushrooms:
Mushrooms have to be white cooked and the juice need to be reduced to make an essence.
TO WHITE COOK THE MUSHROOM FOLOW THESE INSTRUCTIONS
In a saucepan put the following ingredients:
2 handful of quartered button mushroom
1 tablespoon of plain butter
a pinch of salt
a squeeze of lemon juice
enough water to barely cover the mushroom
bring to the boil then then simmer for 10 to 15 minutes.
turn the heat of and leave to infuse for 30 minutes
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Cream of Mushroom Soup
This Cream of Mushroom Soup is so delicious and comforting. It's loaded with fresh mushrooms, a hint of thyme, and a splash of sherry for extra flavor. ⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️
???????????????????? INGREDIENTS ????????????????????????
➖6 tbsp unsalted butter
➖2 cloves garlic minced
➖2 medium carrots diced (about 1 cup)
➖2 medium shallots diced (about 1 1/2 cup)
➖24 oz baby Bella mushrooms
➖1/2 cup + 2 tbsp all-purpose flour
➖1 cup dry sherry
➖1/2 tsp dried thyme
➖2 tsp salt
➖1/4 tsp pepper
➖3/4 cup heavy whipping cream
➖6 cups chicken broth
➖1 lb puff pastry optional
➖1 egg + 1 tbsp water for egg wash
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➖Chicken & Wild Rice Soup-
➖French Onion Soup-
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⏱ Time Stamps ⏱
0:00 Intro
0:37 Prep the Vegetables
2:21 Cook the Vegetables
3:10 Add the Spices & Flour
3:41 Add the Liquid Ingredients
4:33 Simmer, Rest, & Serve
4:50 Puff Pastry Top
6:16 Egg Wash
6:34 Bake
6:45 Conclusion
#creamofmushroomsoup #soup #simplyhomecooked
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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