Chicken In Port
|Olive oil||2 Cup (32 tbs) (for deep frying)|
|Garlic||2 Clove (10 gm), crushed|
|Peeled chopped yellow onion||1⁄2 Cup (8 tbs)|
|Finely chopped mushrooms||1⁄2 Cup (8 tbs)|
|Ham steak||1 Cup (16 tbs), julienned|
|Dry port wine/Tawny||2 Cup (32 tbs)|
|Whipping cream/Mock cream||1⁄2 Cup (8 tbs)|
|Flour||2 Tablespoon, cooked with butter|
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.
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.