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Chicken In Port

21st.Century.Chef's picture
Ingredients
  Olive oil 2 Cup (32 tbs) (for deep frying)
  Chicken thighs 10
  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)
For roux
  Flour 2 Tablespoon, cooked with butter
  Butter 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Fried
Ingredient: 
Chicken
Preparation Time: 
5 Minutes

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