We're back from a little longer than usual break with our fourth Julia Child dish for That Cookbook Thing (part deux). Up this round is Poulet au Porto (Roast Chicken Steeped with Port Wine, Cream and Mushrooms). I'll wait a second while you wipe the drool off your chin. You take Julia's roast chicken, and serve it with a most delicious sounding sauce of port wine, mushrooms, cream and cognac. I know!
Even though we had plenty of time to make this recipe, I still missed the selected posting date. I just couldn't get organized before or after our holiday, and then all of a sudden Thanksgiving was upon us and how could I make a whole chicken when we'll be eating turkey in a few days and how can I make a chicken now when we've got 85 pounds of leftover turkey in the fridge? Since I'd already missed the posting date I almost skipped this one entirely, but those in the group who'd already made it seemed so pleased with it I didn't want to miss out. And then it hit me - I could kill 2 birds (hee!) with one stone and make the dish with leftover turkey!
So I did that tonight. If you follow the recipe properly, you roast your chicken before starting the sauce. The sauce itself takes about 30 minutes to prepare and is pretty straightforward, although you will dirty many a pan. I made the sauce and while it was having its last simmer, warmed up some turkey in the microwave and then continued with the recipe. It was wonderfully delicious; creamy and mushroomy and boozy. A perfect cool weather dinner.
Not pretty, but pretty tasty.
I'd make this again in a heartbeat, both my leftover turkey way and the true way. And if you'd like to try it, here's the recipe, posted over at Mikes.
Bon Appetit!
Even though we had plenty of time to make this recipe, I still missed the selected posting date. I just couldn't get organized before or after our holiday, and then all of a sudden Thanksgiving was upon us and how could I make a whole chicken when we'll be eating turkey in a few days and how can I make a chicken now when we've got 85 pounds of leftover turkey in the fridge? Since I'd already missed the posting date I almost skipped this one entirely, but those in the group who'd already made it seemed so pleased with it I didn't want to miss out. And then it hit me - I could kill 2 birds (hee!) with one stone and make the dish with leftover turkey!
So I did that tonight. If you follow the recipe properly, you roast your chicken before starting the sauce. The sauce itself takes about 30 minutes to prepare and is pretty straightforward, although you will dirty many a pan. I made the sauce and while it was having its last simmer, warmed up some turkey in the microwave and then continued with the recipe. It was wonderfully delicious; creamy and mushroomy and boozy. A perfect cool weather dinner.
Not pretty, but pretty tasty.
I'd make this again in a heartbeat, both my leftover turkey way and the true way. And if you'd like to try it, here's the recipe, posted over at Mikes.
Bon Appetit!
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