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Chicken with port wine and tomato sauce

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Ingredients for 4 servings:

  • 8 chicken legs (chicken thighs)
  • Salt
  • pepper
  • rosemary
  • Thyme
  • Paprika powder
  • Flour
  • 5 tbsp olive oil
  • 100 g bacon, diced
  • 4 shallots, quartered
  • 400 g mushrooms, halved
  • 3 dl port wine
  • 400 g tomatoes, chopped, from a can or fresh
  • 3 dl chicken stock
  • oregano

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

We Swiss call chicken Poulet

Season the chicken thighs generously, coat in flour, and fry in a roasting pan with olive oil until golden brown. Add the bacon, shallots, and mushrooms and sauté for 2 minutes. Deglaze with the port wine. Add the tomatoes and let them reduce slightly. Add the chicken stock and simmer uncovered for about 1 hour over low to medium heat. Season with salt, pepper, and oregano. You can, of course, also use the whole thighs or drumsticks.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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