Chicken In Port Recipe
Ingredients
| Olive oil for frying | ||
| Chicken thighs | 10 | |
| Garlic | 2 Clove (5gm), crushed | |
| 1/2 cup peeled and chopped yellow onion | ||
| Mushrooms | 1/2 Cup (16 tbs), finely chopped | |
| 1 cup ham steak cut into julienne | ||
| Tawny port | 2 Cup (16 tbs) | |
| 1/2 cup whipping cream or Mock Cream | ||
| Roux: 2 tablespoons flour cooked with 2 tablespoons butter | ||
| 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.
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.
Chef
