Skip to main content

Poulet au Porto #FantasticalFoodFight


I love the Fantastical Food Fight coordinated by Sarah of Fantastical Sharing of Recipes. For more information about the event, click here.

I haven't been very good at participating, but this month, I couldn't resist. Our theme for the month is: Julia Child in honor of her birthday; so the group must be a Julia Child or Julia Child-inspired recipe.

The Julia Child Fantastical Food Fight

Poulet au Porto
Chicken with Port Wine, Cream and Mushrooms

I'll just start with this: this is a very loose adaptation of the version at juliachildsrecipes.com (here). Very loose. I was inspired by her recipe, but wanted to have crispy chicken skin...and I didn't have any cognac to set aflame though I am certain that my boys would have loved that detail. In any case, this is my version of a Julia Child recipe; this is not her recipe. For example, she starts with already roasted chicken. I opted to cook my chicken thighs on the stovetop.

Ingredients 
serves 4 to 6, depending on appetite
  • 6 to 8 organic bone-in, skin-on chicken thighs
  • 1 T olive oil
  • 1 T butter + 2 T butter, divided
  • 8 ounces crimini mushrooms, brushed clean
  • 2 shallots, peeled and diced
  • 1/2 t freshly squeezed lemon juice
  • 1 C organic heavy whipping cream
  • 1/3 C port wine (I used a 10-year old tawny port)
  • freshly ground salt
  • freshly ground pepper

Procedure
Chicken
In a heavy skillet, melt 1 T butter in olive oil. Place the skin side of chicken down and cook for 25 to 30 minutes.



Turn the chicken over and cook for another 25 to 30 minutes. In the meantime, make the sauce.

Port-Mushroom Sauce

Melt 2 T butter in a large skillet and add in the shallots. Cook until the shallots are softened and beginning to turn translucent. Stir in the quartered mushrooms and turn to coat completely with melted butter. Stir in the lemon juice and port. Cook until the mushrooms are softened, but not completely soggy. I like them to still hold their shape!

Pour in the heavy cream and bring to a simmer. Cook until the sauce is thickened to your desired consistency. Season to taste with salt and pepper.


To Serve

Move chicken to serving platter and spoon sauce over the top. Serve immediately. We served this with a spinach salad and a nice red wine.

Comments

  1. I'm sure Julia would approve. It looks delicious.

    ReplyDelete
  2. I love any chicken dish with wine and mushrooms. I think I must be part hobbit. Looks yum!

    ReplyDelete
  3. This sounds really delicious! Any sauce with port wine and mushrooms sounds amazing.

    ReplyDelete
  4. The crispy chicken skin looks to DIE FOR! Yum :)

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an