Chicken thighs in port wine

Total time: 1hr 20m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 413 Kcal, 38g Protein, 8g Carbohydrates, 21g Fat


  • 1.2 kg chicken thighs
  • 2 tbsp white flour
  • 0.25 tsp nutmeg
  • 1 tsp salt
  • clarified butter for frying
  • 2 garlic clove
  • 2 onions
  • 150 g mushrooms
  • 150 g lean bacon cubes
  • 3 sprigs thyme
  • 2 dl red port
  • 2 tbsp orange liqueur (e.g. Grand Marnier)
  • 2 dl chicken bouillon
  • salt and pepper to taste

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  • Separate the chicken thighs into legs and drumsticks, remove the skin. Mix the flour, nutmeg and salt, roll the chicken in the mixture. Heat a little clarified butter in a cooking pot. In batches, brown the chicken on all sides for approx. 5 mins. Return all the chicken to the pot.
  • Slice the garlic and onions, quarter the mushrooms. Gently fry the diced bacon in the same pot until crispy, add the garlic, onions and mushrooms, briefly sauté. Add the thyme, liqueur, port and stock, bring to the boil. Return the chicken to the pot. Cover and cook on a low heat for approx. 50 mins., season. Serve with mashed potatoes.
  • Tip:

    Replace the port with red wine.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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