Poularde Pavillon aka Champagne Chicken

  

Another recipe Hi-Ho plucked from Life magazine recipe cards!

Oh it is already entertaining with this reference to Vincent Price!  Otherwise, any research leads to other recipes from other restaurants.

Ingredients

One 3 lb chicken

1 teaspoon salt

2 Tablespoons butter

1 pint, plus one glass French champagne

2 pints heavy cream

3 shallots chopped

4 mushrooms, crushed by rolling with a bottle

sprig of parsley, chopped

2 bay leaves

pinch of thyme

2 Tablespoons butter

+ Puree of mushrooms recipe at end.

Process

1. Season chicken with salt and place in casserole dish with 2 Tablespoons butter and one pint champagne. 

2. Cook in a moderate oven (350?) for about 45 minutes, basting often and turning until all sides are golden brown.

3. Remove chicken, add to drippings the cream, shallots, mushrooms, parsley, bay leaves,and thyme. 

4. Simmer until the sauce has reduced one third; pass sauce through a  fine strainer. 

5. Add remaining butter and the glass of champagne. 

6. Pour over the chicken and serve with puree of mushrooms. 

Puree of Mushrooms

Ingredients

2 pounds frech mushrooms

2 or 3 good scrapings of nutmeg

2 cups heavy cream

Process

1. Chop fresh mushrooms very fine, until as smooth as applesauce, and stain in a fine strainer in order to dry. 

2. Place mushrooms in a saucepan over a slow fire for 10 minutes to make all the water is evapoated. 

3. Season with salt, pepper, and nutmeg. 

4. Add the cream and cook for 20 minutes. 

5. Serve very hot with stalks of celery braised in butter on the side.