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Maxim's Poulet Au Porto's picture
  Broiler fryer 1 , cut up
  Canned whole mushrooms 4 Ounce (1 Can, 3 Or 4 Ounce)
  White port wine 3⁄4 Cup (12 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Cayenne 1 Dash
  Evaporated skim milk 1 Cup (16 tbs)
  Egg yolk 1

1. Arrange the chicken pieces, with skin-side down, in a cod, nonstick skillet. Heat over medium heat, allowing chicken to brown in its own melting fat. Drain off accumulated fat.
2. Add mushrooms with liquid, wine, salt, pepper and cayenne to chicken. Bring to boiling; cover. Lower heat; simmer 45 minutes or until chicken is tender.
3. Remove chicken to a serving platter; keep warm. Skim fat from liquid.
4. Beat evaporated milk with egg yolk just until blended in a small bowl; stir into liquid. Cook over lowest heat until the sauce thickens just enough to coat a spoon. (This may take as long as 15 minutes, but it must not boil or it will curdle.) Serve sauce with chicken.

Recipe Summary

Main Dish
Cook Time: 
60 Minutes

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3670 Calories from Fat 2075

% Daily Value*

Total Fat 230 g353.8%

Saturated Fat 66.1 g330.4%

Trans Fat 0 g

Cholesterol 1364.4 mg454.8%

Sodium 3372.2 mg140.5%

Total Carbohydrates 45 g15%

Dietary Fiber 0.11 g0.42%

Sugars 37.8 g

Protein 300 g599.4%

Vitamin A 67.1% Vitamin C 40.4%

Calcium 92.6% Iron 81.2%

*Based on a 2000 Calorie diet

Maxim's Poulet Au Porto Recipe