Braised Chicken with Port

    1 day 2 hours 10 minutes

    There is so much I like about this braised chicken I don't know where to start; the port, the red wine marinade, the tender chicken, the mushrooms , the combination of herbs, the list goes on...

    2 people made this

    Serves: 6 

    • 2kg whole chicken, cut into pieces
    • 3 garlic cloves, diced
    • 2 onions, diced
    • 1 bouquet garni
    • 1 pinch salt and pepper, to taste
    • 750ml red wine
    • 3 tablespoons oil
    • 600ml port
    • 2 tablespoons plain flour
    • 200g bacon, thinly sliced
    • 200g white closed cup mushrooms, washed and diced
    • 200g field mushrooms, washed and diced

    Preparation:30min  ›  Cook:1hour40min  ›  Extra time:1day marinating  ›  Ready in:1day2hours10min 

    1. The day before add the chicken pieces to a large bowl with the garlic, onions, bouquet garni, salt and pepper. Pour the red wine over the chicken and marinate for 24 hours.
    2. Pour the marinade into a sieve, strain and keep all the ingredients.
    3. Heat the oil in a saucepan over medium heat and cook the chicken until brown. Pour the port over and flambé.
    4. Sprinkle the chicken with flour then add the sliced bacon and vegetables from the marinade. Cook for 10 minutes. Add the wine marinade and simmer for 1 hour.
    5. Stir in the mushrooms and simmer for 30 minutes.

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