Poularde au Porto

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

By Robert Carrier

Published 1965

  • About

Ingredients

  • 1 plump chicken (about pounds)
  • 4-6 tablespoons butter

Method

Cut chicken into 4 serving pieces and simmer gently in butter for 10 minutes, turning pieces from time to time so that chicken does not brown. Add mushroom caps; cover pan and continue cooking until tender, turning chicken pieces from time to time.

Place chicken and mushrooms on a hot serving dish; keep warm. Add cognac to pan, stirring well to scrape all crusty bits from sides of the p