Chicken cream, and mushroom is one of the best combination. This perfectly delicious French recipe is not difficult at all, but it can not be prepared ahead of time or the chicken will lose its fresh and juicy quality!
The chicken is roasted, then carved, flamed in cognac, (that’s my fav part) and allowed to steep for several minutes with cream, mushrooms and port wine. It is the kind of dish to do when you are entertaining a few good, food loving friends whom you can receive in your kitchen
Ingredients: 60 g flour for dredging, 5 chicken legs, 30 g butter 60 ml port wine, 120 ml dry white wine, 120 ml chicken stock, 250 gr mushrooms, 30 ml heavy cream
1. Place the flour in a shallow dish. Dredge the chicken breasts in the flour.
2. Melt the butter in a large skillet over medium-high heat. Cook the chicken in the preheated skillet until golden brown, about 2 minutes per side. Pour the port, white wine, and chicken stock over the chicken, and add the mushrooms around the skillet.
3. Bring the liquid to a boil and reduce heat to low, simmer until chicken is fully cooked, about 15 minutes. Remove the chicken from the skillet and cover with foil.
4. Bring the sauce in the skillet to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 5 minutes. Whisk in the cream and pour over the chicken to serve. You can accompany dish by parsley potatoes, buttered pasta or fresh vegetable. And a full bodied red Burgundy or Beaujolais!