We start with Julia Child’s famous roast chicken recipe, from there we make a delicious cream and mushroom sauce with port wine… FLAMBE… a perfect dinner. I’m making my way through Julia Child’s “Mastering the Art of French Cooking” cookbook… like the movie “Julie & Julia”. Today I make Poulet au Porto.
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3 pound whole chicken
1 pound mushrooms
1/2 Tbsp. butter
1/2 tsp. lemon juice
1/4 tsp. salt
1 cup cream
1/2 Tbsp. cornstarch blended with 1 Tbsp. of the cream
Salt and pepper
1/2 Tbsp. minced shallots
1/3 cup medium-dry port
Lemon juice to taste
1 Tbsp. butter
1/8 tsp. salt
pinch of pepper
1/4 cup cognac/brandy