NOW WE ARE COOKING ENJOY DAN

           CHICKEN ROASTED WITH PORT WINE- (POUET AU PORTO) by CHEF DAN:

Serves 4

INGREDIENTS:

3-pound roasting chicken

3 carrots, sliced

2 onions, diced

Roast chicken at 425 degrees, 1/4-teaspoon salt, and 2 tablespoons softened butter

On the inside of the chicken smear with butter and a little salt, rub the skin with reaming butter and little salt

Add chicken to roasting pan, with carrots and onions surrounding chicken,

Roast for 15 minutes and then reduce heat to 350 degrees, baste chicken every 20 minutes, adding a little butter and salt, cook for 1 hour or until internal temperature reaches 165 F

1 pound fresh mushrooms, quarter

1/4-cup cold water

1/2-tabllsespon butter

1 teaspoon lemon juice

1/4-teaspoon salt

In a sauce pan bring water to a boil with lemon, butter and salt.

Toss in the mushrooms, cover and on a low boil for 8 minutes, leave mushrooms in skillet, drain and reserve liquid.

1 cup whipping cream

1/2-teaspoon cornstarch, blended with 1 tablespoon of the cream

Salt and pepper to taste

Pour the cream and the cornstarch mixture into the mushrooms; simmer for 2 minutes, set aside

When chicken is done, remove to carving board and let rest, while completing sauce.

1/2-teaspoon shallots, minced

1/3cup port

The mushroom cooking liquid

The mushrooms in cream

1/4-teaspoon lemon juice

Coarse salt and freshly ground black pepper.

Remove all but 2 tablespoons grease from roasting pan.

Stir in shallots, and cook slowly for 1 minute, add port and the mushroom juice, and boil down, scarping coagulated roasting juices, until liquid has reduced to about 1/4-cup. Add the mushrooms and cream and simmer for 2-3 minutes. Correct seasoning and add lemon juice to taste.

1 tablespoon butter, 1teaspoon salt

In a cast-iron skillet the inside with butter. Carve chicken in bite-size pieces and add to the skillet, season with salt and pepper.

1/4- cup brandy or 100 proof rum.

Over medium-heat, when you hear the chicken sizzling add brandy or rum and ignite with match.

Shake the skillet slowly until the flames have subsided.

Then pour in the mushroom mixture, tilting the skillet and basting the chicken.

Cover and steep for 5 minutes. Do not boil.

     ENJOY DAN:                                                                    (BON-APPETITE)