Port Wine Chicken Thighs


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

Servings
For 4 people


Nutritional Information

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


Ingredients

  • 1.2 kg chicken legs
  • 2 tbsp. white flour
  • 0.25 tsp. nutmeg
  • 1 tsp. salt
  • clarified butter to fry
  • 2 garlic cloves
  • 2 onion
  • 150 g mushrooms
  • 150 g lean bacon cubes
  • 3 sprig thyme
  • 2 dl red port
  • 2 tbsp. orange liqueur (e.g. Grand Marnier)
  • 2 dl chicken stock
  • salt and pepper to taste

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Instructions

  • 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 frying pan. In batches, brown the chicken on all sides for approx. 5 mins. Return all the chicken to the pan.
  • Slice the garlic and onions, quarter the mushrooms. Gently fry the diced bacon in the same pan until crispy, add the garlic, onions and mushrooms, briefly sauté. Add the thyme, liqueur, port and stock, bring to the boil. Add the chicken once more. Cover and cook on a low heat for approx. 50 mins., season. Serving suggestion: mashed potatoes.
  • Tipp:

    Portwein durch Rotwein ersetzen.

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Products used in this recipe

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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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