Poulet Sauté Marechal Joffre (Chicken In Whisky And Cream Sauce)

By davidgoodman

Ingredients

• 8 c. chicken stock (stock made with the backbones and giblets of the chickens or canned stock)
• 2 c. dry white wine
• 1 1/2 c. butter
• 10 tbsp. flour
• 2 c. heavy cream
• 2 lb. fresh mushrooms, quartered
• 3 3-1/2 lb. chickens, each cut into eight pieces
• salt and freshly ground pepper
• 2/3 c. scotch whisky

Details

Servings 10

Preparation

Step 1

1. Preheat oven to 350 degrees.

2. In a saucepan, combine the chicken stock with the wine and reduce the mixture over moderately high heat to six cups.

3. In a heavy saucepan, melt one- half cup of butter and over low heat stir in the flour with a wire whisk. Stir the roux for two minutes. Remove the pan from the heat and pour in the reduced stock, stirring, to make a velouté. Return the pan to the heat, bring the sauce to a boil and let it simmer for 10 minutes. Add the cream and let the sauce simmer.

4. In a large skillet, sauté the mushrooms in four tablespoons butter until they are wilted and set them aside.

5. Season the chicken pieces with salt and pepper to taste. Melt six tablespoons butter in each of two large, heavy skillets and sauté the chicken pieces on all sides until lightly colored (They will take six to eight minutes.)

6. Arrange the chicken in one layer in a shallow- ovenproof dish as the pieces are browned, and top the pieces with the mushrooms and their juice. Bake for 12 minutes. Remove the breast sections and keep them warm. Bake the remaining chicken for 10 minutes more or until it is tender.

7. While the chicken is baking pour one-third cup Scotch whisky into each of the skillets the chicken browned in, and over moderately high heat flame the whisky and deglaze the pans, adding one-half cup of the velouté sauce; to each pan to help deglaze it and scraping up the brown bits stuck to the bottom of the pan. Strain the mixture into the sauce.

8. Return the breast section to the baking dish. Add salt and pepper to taste to the sauce if needed and pour it over the chicken and mushrooms.