La Tulipe, the source of the original recipe, was awarded 3 stars by the New York Times for its cooking. La Tulipe was one of those Greenwich Village restaurants that you entered by going down a few steps and into the base of a New York City Brownstone. It was extremely small. You walked through a little bar, reminiscent of Paris, and then were ushered even further back to a cluster of tables in a chocolate colored room with pretty tulip sconces and flower arrangements, more often than not, of tulips. A couple named John and Sally Darr owned the place and
among its many fans was Julia Child herself. John Darr ran the front of the house and Sally never emerged from the kitchen where she cooked and took her time doing it. The waits were notoriously long. But you were rewarded with a very romantic dinner experience until the place finally closed in 1991.
Chicken a La Tulipe
This take on Roast Chicken elevates the dish to new heights. With its velvety mushroom cream sauce, it's virtually irresistible
- 1 ½ ounces dried shiitakes or other dried mushrooms
- 2 tablespoons Cognac
- 2 tablespoons butter, divided
- 1 ¼ cups light cream or creame fraiche, divided
- 1 3 1/2-pound chicken, rinsed (neck, giblets and liver removed)
- 1 teaspoon salt, divided in half
- Pinch of cayenne
- ¼ teaspoon pepper
- ¼ cup dry white wine
- 1. Preheat oven to 450 degrees and let mushrooms soak in Cognac 15 minutes. Drain, reserving liquid.
- Step 1 Preheat oven to 450 degrees and let mushrooms soak in Cognac 15 minutes. Drain, reserving liquid.
- Step 2 Sauté mushrooms in 1 tablespoon butter for 5 minutes then add 1/2 cup light cream and reduce by half. Stir in 1/2 teaspoon salt and the cayenne.
- Step 3 Rub chicken with remaining butter and sprinkle with remaining salt and the pepper. Spoon mushrooms into the body cavity. Roast chicken on one side for 15 minutes, baste and then roast on the other side 15 minutes and baste again. Finally, roast it breast side up for 20 minutes.
- Step 4 Remove chicken from the oven. Throw away most of the fat from the pan, add the wine and mushroom-y Cognac, deglazing, and flambé immediately. Reduce over high heat.
- Step 5 Shake mushrooms and juices from the chicken into the pot, add 3/4 cup light cream and simmer for 5 minutes, until thickened. Taste for seasoning.
- Step 6 Cut the chicken into 8 serving pieces, arrange them on the platter and pour the mushroom sauce over them.