Thursday, March 25, 2010

Poulet au Porto

Roast Chicken Steeped with Port Wine, Cream, and Mushrooms

This is a dish that is simple, but time consuming.  The time consuming part involves roasting the chicken, which requires you to rotate, and baste the bird every 10 minutes for an hour +.  To save time, go to the grocery store and buy two rotisserie chickets.  Pretty much the same result.

The port-cream sauce is nice and artery clogging.  Towards the end of the process, you add some cognac (I used apple brandy instead) to the chicken and and light it on fire.  This is the first time that I have intentionally lit a dish on fire, which is fun.  Bit of advice, don't announce to the household that you are about to do this.  Assuming that you don't burn the house down, you can later brag triumphantly about your great kitchen prowess.  If I had told Mrs Rye that I was going to set the dish on fire, much stress would have occurred.  Instead, I got say, "Cool, never did that before."

"Did what?" she asks...

You got to love Julia Child for giving these instructions: "Avert your face and light the cognac."
Expecting a mushroom cloud Julia?

Good dish, a lot of work, the chicken finished earlier than I thought that it would and I did not get a chance to roast some veggies for a side dish; which led to frozen lima beans and corn getting microwaved at the last minute.
Poulet au Porto and Suffering Succotash!

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