Canna Infused Poulet au Porto by Chef Nugs

3 pounds Chicken (Roasted or Unroasted)
1 pound Fresh Mushrooms
¼ cup Water
1½ tablespoons Keef Butter
½ teaspoon Lemon Juice
¼ teaspoon Salt
1 cup Whipping Cream
½ tablespoon Cornstarch
(blended w/ 1 tablespoon Cream)
Salt & Pepper
½ tablespoon Minced Shallots or Green Onions
1/3 cup Medium-Dry Port
¼ cup Cognac

Roast the chicken, or use a pre-cooked roasted chicken.
Quarter the mushrooms. Bring 1/4 cup water to a boil and mix in butter, lemon, and salt. Add mushrooms to boiling water and cook over slow boil for 8 minutes. Strain mushrooms saving the liquid for later use. Return mushrooms to pan. Add cream/cornstarch mixture to mushrooms and simmer for 2 minutes. Remove from heat. Use a couple tablespoons of the chicken fat to cook shallots for 1 minute in a small saucepan. Add the port and the mushroom liquid from earlier. Boil down, scraping bottom while stirring. Reduce down to about 1/4 cup. Add mushrooms and cream and simmer 2-3 minutes. Add lemon juice. Coat a casserole dish with butter and carve the chicken into serving sized pieces into the dish. Lightly salt chicken. Set casserole dish over medium heat until it begins to sizzle. Pour cognac over chicken and CAREFULLY light cognac with a match, taking care not to burn your face off. Shake the dish lightly to extinguish flames. Pour the mushroom mixture over the casserole and cover. Steep for 5 minutes without letting the sauce boil. Remove from heat and serve. This dish goes best with potatoes and white wine.

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