Name: Chicken with Port and Cream
Yield: Serves 4
Ingredients: 3 to 3 1/2 pound chicken, quartered, backbone removed; Flour; 4 tablespoons butter; 1/2 teaspoon quatres éspices (or Spices Islands Spice Parisienne); 1 1/2 cups tawny port; 1 cup heavy cream; 3 egg yolks

Recipe information

Yield
Serves 4

Ingredients

3 to 3 1/2 pound chicken, quartered, backbone removed

Flour

4 tablespoons butter

1/2 teaspoon quatres éspices (or Spices Islands Spice Parisienne)

1 1/2 cups tawny port

1 cup heavy cream

3 egg yolks

Preparation

Lightly flour the chicken and sauté it in the butter, turning it to color very lightly on all sides. Do not let it brown. Add salt and spice. Add 1 cup port, cover pan and simmer gently for 15 minutes, or until tender. Remove chicken to a hot platter, add 1/2 cup port to pan juices and reduce over a high flame for 3 to 4 minutes. Lower heat and stir in heavy cream mixed with egg yolks. Cook very gently, stirring constantly until slightly thickened but do not let the sauce boil. Taste for seasoning. Pour sauce over chicken. Serve with a rice pilaf. With this, drink a California Sauvignon Blanc.

TagsPort Alcohol Beverages Chicken Poultry Main Dinner Nut Free Weeknight Meals Simmer House & Garden

Recipe notes

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