Poulet au porto

    2 hours

    A twist on the French 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!


    1 person made this

    Serves: 4 

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

    Cook:2hr  ›  Ready in:2hr 

    1. Preheat the oven to 160 C / Gas 3.
    2. 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.
    3. When browned, remove chicken from pot with a slotted spoon and add diced onions and gently heat to soften.
    4. When onions are soft add the chicken back to pot and heat together for about 1 minute.
    5. Pour over the chicken and onions the port wine, the white wine and the chicken stock.
    6. Add the mushrooms, garlic, herbs and salt.
    7. Bring to boil and stir constantly to mix ingredients.
    8. Transfer to an oven set and cook for 2 hours. After 1 hour add the shallots and check consistency. If necessary add more port.
    9. Mix the flour with a little water and add to thicken the sauce. Stir in the cream and serve.

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