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Poulet Cintra Recipe

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This recipe for Poulet Cintra is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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