| 6-8 - pieces of Chicken
(legs, thighs, half breasts) |
3 - Tablespoons white port
wine |
| 3 - Tablespoons vegetable oil |
2 - Tablespoons butter |
| salt & pepper |
1 - teaspoon cornstarch |
| 2 - Tablespoons cognac |
1 - cup whipping cream |
| ˝ - pounds mushrooms (button
or quartered) |
Croutons |
| |
|
| Brown chicken in
oil; season to taste with salt and pepper. Discard oil, add cognac and
ignite. Cover pan, cook 15 minutes. Add mushrooms and port; cook
another 10 minutes. When chicken is done, remove to serving platter.
Raise heat, and if necessary, reduce liquid in pan to about 1˝ Tablespoons.
Mix cornstarch and cream;; add to pan; stir over medium heat until slightly
thickened. Correct seasonings if necessary; spoon sauce over chicken;
garnish with croutons. |
