"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Poulet Cintra Recipe

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This recipe for Poulet Cintra, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Clementine in the Kitchen
Added: Monday, March 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 frying chicken cut into 6 pieces
butter
1 shallot or 2-3 green onions
clove garlic
1/2 c white port
1/2 c dry white wine
liquer glass of brandy
liquer glass of Cherry brandy
1 c heavy cream
2 egg yolks

Directions:
Directions:
Brown the chicken in butter with a whole shallot (or whole green onions) and a whole clove of garlic. Add port, white wine, brandy and Cherry brandy. When this boils, light with a match, shaking the pan until the flame dies. Allow the sauce to simmer down to about half. When cooked, remove the pieces of chicken and arrange them graciously on a serving platter.

Finish your sauce with cream and egg yolks. Add cream and warm slightly. Add the egg yolks one at a time mixing well after each. Cook gently until sauce thickens, taking care not to boil, and stirring briskly. Strain, pour over the chicken, and serve over wild rice. Serves 4

Personal Notes:
Personal Notes:
Rich but worth every last calorie.

 

 

 

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