This simply looked too good not to have on the menu as “Le Plat du Jour”.
Poulet au Porto a la Julia Child
[Roast Chicken Steeped with Port Wine, Cream and Mushrooms]
For 4 people
![](https://culinarytravelsinfrance.wordpress.com/wp-content/uploads/2010/02/18108-chicken.jpg?w=132&h=200)
Vegetable Suggestions: Nothing should interfere with these special flavors. It would be best to serve only potatoes sauteed in butter, or a perfectly seasoned risotto. Peas, or asparagus tips, or braised onions could be added if you feel the necessity for more vegetables.
A 3-pound, ready-to-cook, roasting or frying chicken
1 pound fresh mushrooms
Meanwhile, trim and wash the mushrooms. Quarter them if large, leave them whole if small.
A 2 1/2-quart enameled or stainless steel saucepan
1/4 cup water
1/2 tablespoon butter
1/2 teaspoon lemon juice
1/4 teaspoon salt
Bring the water to a boil in the saucepan with the butter, lemon and salt. Toss in the mushrooms, cover, and boil slowly for 8 minutes. Pour out and reserve the cooking liquid.
1 cup whipping cream
1/2 tablespoon cornstarch blended with 1 tablespoon of the cream
Salt and pepper
Pour the cream and the cornstarch mixture into the mushrooms. Simmer for 2 minutes. Correct seasoning, and set aside.
When the chicken is done, remove it to a carving board and let it rest at room temperature while completing the sauce. What you might want to think about doing is to cook the chicken the day before if an additional 90 minutes or so to your cooking time is a bit much.
1/2 tablespoon minced shallot or green onions
1/3 cup medium-dry port
The mushroom cooking liquid
The mushrooms in cream
Salt and pepper
Drops of lemon juice
Remove all but 2 tablespoons of fat from the roasting pan. Stir in the shallots or onions and cook slowly for 1 minute. Add the port and the mushroom juice, and boil down rapidly, scraping up coagulated roasting juices, until liquid has been reduced to about 1/4 cup. Add the mushrooms and cream and simmer for 2 to 3 minutes, allowing the liquid to thicken slightly. Correct seasoning and add lemon juice to taste. (I didn’t add any more lemon juice).
A fireproof casserole (or 911) or chafing dish
1 tablespoon country butter
1/8 teaspoon salt
Smear the inside of the casserole or chafing dish with butter. Rapidly carve the chicken into serving pieces. Sprinkle lightly with salt, and arrange in the casserole or chafing dish.
1/4 cup cognac (I suppose you could use brandy but if you buy enough cognac who will a lovely digestif to savor after the meal…always thinking for you…)
Set casserole over moderate heat or an alcohol flame until you hear the chicken begin to sizzle. Then pour the cognac over it. Avert your face (I mean for real), and ignite the cognac with a lighted match. Call 911. Shake the casserole slowly until the flames have subsided. Then pour in the mushroom mixture, tilting the casserole and basting the chicken. Cover and steep for 5 minutes without allowing the sauce to boil. Serve.
PS – you might want to add baby red potatoes (in the oven with some olive oil, kosher salt, coarse ground pepper) or Pomme Parisienne (baby white potatoes tossed in clarified butter, then add salt and pepper).
By this time you should be surrounded by your best new friends and a few humans too. Everybody likes a culinary hero.