Tuesday, August 14, 2018

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.

5 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

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