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"POULET AUX CHAMPIGNONS" (CHICKEN WITH
MUSHROOMS)
 
This chicken dish with its sherry and mushroom sauce is one of our favorites because it can be put on to cook and forgotten. It only takes about an hour, including the preparation. Because the chicken is "steamed", it holds its moisture and can be easily reheated.

1 lg. chicken (2 to 3 lb.)
1/2 c. lemon juice
2 tbsp. butter, softened
1 clove of garlic, minced
1/2 c. sherry (good drinking type, not cooking sherry)
1 pkg. of fresh mushrooms
Salt, pepper, lemon pepper, marinade to taste

Salt, pepper and marinade the inside of the chicken after washing. Truss, or tie the legs together. Rub the chicken with the lemon juice and some of the butter generously. Place the bird in a tall pan (our favorite) or casserole just large enough to fit the chicken. (If it is too large, the juices will evaporate.) Place over low heat with the remaining butter and lemon juice. When the butter has melted, turn the bird in it (to pick up as much as you can on the bird) and add the garlic and sherry. Cover tightly and cook slowly for about one hour. You may turn the bird once or twice, but don't have to during this hour. Wash and quarter the mushrooms and add them to the chicken about ten minutes before the end of the cooking time and continue to simmer. Test for doneness, and increase cooking time if needed. If done, remove the chicken carefully, (it should be falling off the bone) and save all the juices. Add about three tablespoons of cornstarch water mixture to the juices and add salt and pepper to taste while making a gravy. Pour some of the sauce and mushroom mixture over the chicken pieces on the platter, and the remaining to a sauce boat.
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