Howdy Michael! What’s going down? Today I made a slammin’ dish ! With – drumroll please – Chicken! To start off with, I prepared the whole choicken, I didn’t truss it because I was slightly short on time. I preheated the oven to 220 degrees, then placed the chicken breast-up in a baking dish, smeared it with butter inside and out, and then scattered some carrots and onions round the outside. Place in the oven for 15 minutes turning on to its left side after 5 and the right side for the final 5 and basting with some melted butter between turns. Reduce heat to 160° and cook for an hour further roughly, basting every 10 minutes. After half way, turn.
Whilst that is cooking, quarter some mushrooms, then bring some water, butter and lemon juice to the boil and place them in there.Cover and simmer for 8 minutes. Strain reserving cooking water. Return the mushrooms to the pan and add some cornstarch mixed with some cream. Then add more cream (240 ml) and simmer for 2 minutes. Remove the chicken from the oven and place on a side dish. Then boil some shallots in the chicken fat. Add some port and the mushroom cooking water and reduce. Add the mushrooms in cream and boil for about 2-3 minutes.
Now the fun part. Quickly carve the chicken, then place it in a buttered casserole. Bring to sizzling point and then cover in some cognac. Light it. Hell yeah! It went like a beauty, too! not a disappointing little flameling. Next add the sauce, cover and slowly heat for 5 minutes. It tasted really good, although it was a bit of a faff. What would have been better is my Sauted Chicken and done the same sauce in that, but in all it was great.
That was fun! I really have to go, bye!