Roast chicken steeped with Port wine, cream, and mushrooms (Poulet au Porto) from Mastering the Art of French Cooking, Volume One (page 245) by Julia Child and Louisette Bertholle and Simone Beck

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute green onions for shallots.

  • Delys77 on October 31, 2011

    The sauce for this is delicious. It isn't terribly complex or active but it is somewhat time consuming. Overall the flavours were great with a nice richness, great mouth feel and and the additional cognac gives it a tiny bit of bite.

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