Signature Recipe - "Creamed Rotisserie Chicken"

"CREAMED ROTISSERIE CHICKEN"

with mushroom cream sauce

     1 freshly roasted rotisserie chicken
     2 tablespoons butter
     1 shallot, or the whites of 3 scallions, finely minced
     1/4 teaspoon dried leaf thyme
     8 ounces button mushrooms, cleaned and left whole
     juice of 1 lemon
     salt and Tabasco sauce to taste
     2 cups No. 44 Ruby Port Cream Sauce (recipe follows)

        Allow the chicken to cool enough to be comfortably handled. Remove and discard the skin, then remove the cooked chicken meat from the bones. As much as possible, cut the chicken into neat, 1-inch square cubes. Reserve.

In a large sauté pan, heat the butter over medium-high heat until bubbling. Remove from the heat and add the minced shallot (or scallions), and the thyme, lightly sautéing until transparent, but not browned. (Shallots will burn easily-watch carefully.) Return the pan to the heat and add the mushrooms and the lemon juice. The mushrooms will immediately absorb all of the liquid in the pan. Continue to stir them for a few minutes until they begin to release their liquid, indicating their doneness. Reserve, while preparing the No. 44 Ruby Port Cream Sauce. (recipe follows)

When the No. 44 Ruby Port Cream Sauce is completed, add it to the sautéed mushrooms, blending well. Stir in the chicken pieces, adjusting seasoning as necessary.

Serving suggestions would include Pepperidge Farm (or your own homemade) puff pastry shells, waffles, biscuits, toasted English muffins, or mashed potatoes. Accompany with a fine white wine such as Meier's Walleye White.

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NO. 44 RUBY PORT CREAM SAUCE

     3 tablespoons unsalted butter
     3 tablespoons flour
     1-1/2 cups chicken broth
     1 cup heavy cream
     1/2 cup Meier's No. 44 Ruby Port
     salt to taste
     drops of Tabasco sauce to taste
     1/8 teaspoon grated nutmeg, or more, to taste

In a heavy bottomed saucepan, over medium heat, melt the butter. Whisk in the flour, blending well. Boost the heat to medium-high and slowly whisk in the chicken broth. When the mixture has thickened, carefully pour in the juices from the reserved mushrooms. Then add the cream and simmer 5 minutes. Add the Meier's No. 44 Ruby Port and simmer for an additional minute or two. Adjust seasoning with salt, Tabasco and grated nutmeg.

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