Maxim's Poulet Au Porto Recipe
Ingredients
| 1 broiler-fryer, cut up | ||
| Mushrooms | 1 Can (10oz) | |
| 3/4 cup white port wine | ||
| Salt | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Dash of cayenne | ||
| 1 cup evaporated skim milk | ||
| Egg yolk | 1 | |
Directions
1. Arrange the chicken pieces, with skin-side down, in a cod, nonstick skillet. Heat over medium heat, allowing chicken to brown in its own melting fat. Drain off accumulated fat.
2. Add mushrooms with liquid, wine, salt, pepper and cayenne to chicken. Bring to boiling; cover. Lower heat; simmer 45 minutes or until chicken is tender.
3. Remove chicken to a serving platter; keep warm. Skim fat from liquid.
4. Beat evaporated milk with egg yolk just until blended in a small bowl; stir into liquid. Cook over lowest heat until the sauce thickens just enough to coat a spoon. (This may take as long as 15 minutes, but it must not boil or it will curdle.) Serve sauce with chicken.
2. Add mushrooms with liquid, wine, salt, pepper and cayenne to chicken. Bring to boiling; cover. Lower heat; simmer 45 minutes or until chicken is tender.
3. Remove chicken to a serving platter; keep warm. Skim fat from liquid.
4. Beat evaporated milk with egg yolk just until blended in a small bowl; stir into liquid. Cook over lowest heat until the sauce thickens just enough to coat a spoon. (This may take as long as 15 minutes, but it must not boil or it will curdle.) Serve sauce with chicken.
Chef
