Poulet au Porto

    A twist on Coq au Vin using port and white wine. Easy to prepare and can be made a day or two in advance to make those dinners easier to deliver. Uses one pot to save washing up!


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    • 8 skinless, chicken thigh fillets
    • 10 ml olive oil
    • 250 ml port wine
    • 400 ml white wine
    • 200 ml chicken stock
    • 2 - 3 tablespoons plain flour
    • 100 ml double cream
    • 4 medium onions diced coarsly
    • 12- 16 shallots
    • 250 gr mushrooms diced
    • 1 tablespoon mixed herbs (I use herb de provence)
    • Teaspoon salt
    • 1 teaspoon lazy garlic or 1 garlic clove chopped


    1. Cut each thigh in two and place in an ovenproof, flameproof pan. I use a metal casserole dish. Cover chicken with the olive oil when all thighs have been added to the pot. heat over a medium heat to brown the thighs
    2. When browned, remove chicken from pot with a slotted spoon and add diced onions and gently heat to soften.
    3. When onions soft add the chicken back to pot and heat together for about 1 minute
    4. Pour over the chicken and onions the port wine, the white wine and the chicken stock.
    5. Add the mushrooms, garlic, herbs and salt.
    6. Bring to boil and stir constiunually to mix ingredients
    7. Transfer to an oven set to 160c and cook for 2 hours. After 1 hour add the shallots and check consistancy and if necessary add more port.

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