Chicken thighs in port wine

Chicken thighs in port wine

Total: 1 hr 20 Min. | Active: 30 Min.
Low Carb
Nutritional value / people: 413 kcal
, Fat: 21 g
, Carbohydrate: 8 g
, Protein: 38 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

1 ⅕kg chicken thighs
2tbsp white flour
¼tsp nutmeg
1tsp salt
clarified butter for frying
2 garlic cloves
2 onions
150g lean bacon cubes
150g mushrooms
3sprigs thyme
2tbsp orange liqueur (e.g. Grand Marnier)
2dl red port
2dl chicken bouillon
salt and pepper to taste
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How it's done

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.

Good to know
Tip: Replace the port with red wine.

How-tos

Peeling garlic

Peeling garlic

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