Chicken In Port Recipe - Cooking Index
Chicken In Port Recipe - Cooking Index
This does sound strange, doesn't it? Cooking chicken in a heavy red wine seems to be against all the rules. Red wine with beef and lamb, white wine with chicken and fish. This will convince you that most rules were made by people with little imagination.
Type: Chicken, Poultry| 10 | Chicken thighs | |
| 2 | Garlic clove - crushed | |
| 1/2 cup | 31g / 1.1oz | Onion - chopped |
| 1/2 cup | 73g / 2.6oz | Mushrooms - chopped fine |
| 1 cup | 237ml | Ham steak - cut into julienne |
| 2 cups | 474ml | Dry port or tawny wine |
| 1/2 cup | 118ml | Whipping cream |
| 2 tablespoons | 30ml | Butter |
| 2 | Flour | |
| Freshly-ground black pepper - to taste | ||
| Salt - to taste |
Heat a large frying pan and then add the olive oil. Season thighs with salt and pepper and fry until brown on both sides. Remove to a heated platter.
Saute the garlic, onion and mushrooms until the onions are clear. Add the ham to the onions and cook for 3 minutes. Add the chicken thighs and port to the pan and cover. Simmer until the chicken is tender, about 15 minutes.
Cook the two tablespoons of flour together with the two tablespoons of butter to form a roux.
Remove the chicken to a heated platter and add the cream to the sauce. Reduce the sauce a bit and thicken with the roux. Correct the seasoning for salt and pepper.
Return the chicken to the sauce and serve over pasta or rice.
Source:
THE FRUGAL GOURMET by Jeff Smith - From the 11-28-1990 issue - The Springfield Union-News
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