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Poulet Hooray

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Ingredients
  Large mushrooms 1⁄2 Pound, scored
  Salt To Taste
  White pepper 1⁄2 Pound
  Lemon 1⁄2 , freshly squeezed
  Unsalted butter 4 Tablespoon
  Whole chicken breast 8 , halves, boned and skinned
  Garlic 1 Clove (5 gm), minced
  White onions 4 Small, halved
  Shallots 2 , minced
  White wine 1⁄2 Cup (8 tbs) (Chenin Blanc Or Chardonnay)
  Cornstarch 2 1⁄2 Tablespoon
  Seasoned salt To Taste
  Chicken broth 1 Cup (16 tbs) (Or As Required)
  Heavy cream 1 Cup (16 tbs)
  Canned grapes 8 Ounce, drained (1 Can)
Directions

GETTING READY
1) Preheat the oven to 350F°
2) In a saucepan, place together, mushrooms, dash of salt and white pepper, lemon juice, and 1 tablespoon butter.
3) Put the lid on and heat to boil.
4) Reduce the heat, and simmer for 2 minutes.
5) Take the pan off the heat and set aside.
6) Season the chicken lightly with salt and white pepper.

MAKING
7) In a non-stick pan, melt the remaining butter and saute chicken breasts until light brown on each side.
8) Stir in garlic, onions, shallots, and 1/4 cup wine.
9) Put the lid on and simmer for 15 minutes.
10) Place the chicken mixture into ovenproof serving casserole, cover and set aside.
11) In the same skillet, place together the remaining wine with 2 to 3 tablespoons of liquid from the mushroom confiit.
12) Heat the wine mixture to boil.
13) In a bowl, combine together cornstarch, seasoned salt, 1/4 teaspoon white pepper, and chicken broth.
14) Stir the cornstarch mixture into the wine mixture.
15) Allow the wine mixture to boil.

FINALIZING
16) Mix in heavy cream, mushroom confit, and grapes, stirring gently, until just boiled.
17) Stream the wine mixture over chicken.
18) Put the lid on and bake in the oven for 20 minutes.

SERVING
19) Serve the Poulet Hooray garnished with chopped parsley if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Everyday
Cook Time: 
100 Minutes
Servings: 
8

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