How To make Chicken with Port Wine Sauce
4 skinless boneless chicken breast halves
1/2 Cup whole-wheat flour
Freshly ground black pepper 1 Tablespoon olive oil
1 1/2 Teaspoons unsalted butter
1/3 Cup port wine
1 Cup Nonfat Veg Chicken Broth, Low Sod -- Or Nf Chicken
Broth 2 Teaspoons cornstarch
Occasionally you need something quick but special to serve guests on short notice. Try this chicken with port wine sauce.
Choose one of the less expensive non-vintage ruby or tawny ports for this sauce. Its slightly nutty taste adds an elegant character.
Serve it with rice and freshly steamed Swiss chard.
Rinse chicken breast halves under cold, running water; pat dry. Remove all visible fat. Combine whole wheat flour and a few grinds of black pepper on a plate or shallow dish. Dredge chicken breasts in flour, shake off excess and set aside.
Heat olive oil in large, heavy, non-stick skillet until rippling; add butter and heat just until foam subsides. Add chicken breasts and saute until lightly browned, about 4 minutes. Turn and saute on other side 4-6 minutes or until done. Remove from pan.
Add port wine to pan, stirring into pan drippings. Cook over medium-high heat until liquid is reduced by half, about 1 minute.
Combine chicken broth with cornstarch and add to pan. Cook until thickened and bubbly, about 2 minutes. Return chicken breasts to pan and heat through. Serve immediately with rice.
Serves 4
Published Wednesday, March 5, 1997, in the San Jose Mercury News. Copied with permission.
This was pretty good.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie.com>
How To make Chicken with Port Wine Sauce's Videos
One Pot Creamy Mushroom Chicken | Creamy Garlic Mushroom Sauce
This one pot creamy garlic mushroom chicken recipe has the most delicious flavour and is so easy to make. If you've been following the channel for a while, you'll know that these recipes got me to where I am today and making them brings back so much joy and nostalgia. This recipe is fun, cheap, and delicious; I can guarantee you'll love it. Dig in and enjoy.
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Recipe -
Ingredients -
For The Chicken -
2 tsp (10ml) - Olive Oil For Chicken Seasoning
8 - Large Chicken Thigh, Boneless & Skinless
1 tsp (2.5g) - Onion Powder
1 tsp (2.5g) - Garlic Powder
1/2 tsp (1g) - Dried Thyme
1/2 tsp (1g) - Dried Oregano
Salt & Pepper
1 Tbsp (20ml) - Olive Oil For Cooking Chicken
Creamy Garlic Mushroom Sauce -
1 Tbsp (14g) - Unsalted Butter
2 - Shallots, Finely Diced
300g (10.5oz) - Swiss Brown Mushrooms
100ml (100g) - Dry White Wine
6 - Garlic Cloves, Minced
1g (0.03oz) - Fresh Tarragon
3g (0.1oz) - Fresh Parsley
300g (10.5oz) - Thickened Cream
50g (1.7oz) - Parmigiano Reggiano, Freshly Grated
Recipe Notes -
This dish is best when fresh, as the cream-based sauce can potentially split upon reheating. If you wish to store it, it will last two days in the fridge. I don't recommend freezing it.
This recipe is fantastic on its own but can also be served with all your favourite sides, such as mashed potato, pasta, rice and a wide range of vegetables.
The fresh herbs are optional, as well as the parmesan cheese, but they add incredible flavour. They can be substituted for their dried counterparts if you can't source fresh herbs. Use 1 tsp of dried parsley and 1/4 tsp of dried tarragon. The tarragon can easily overpower the dish if used too much. You can always add but can't take out, so adjust to your liking.
Cream alternatives will no longer make this dish the fantastic recipe that it is. Without cream, you'll need to add flour as a thickening agent, ruining the sauce's texture.
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ChickenThighs with Port Fig Reduction Sauce
Chicken Thighs with Port Fig Reduction Sauce Pairing with Destino Fifth Empire Red Blend 2015
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How to make a port wine cherry sauce #cooking #sauce
Homemade Demi-Glace
To call this classic sauce base kitchen gold would be to overly flatter gold. Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to and add code “RAGUSEA at checkout to save 10% off your first purchase of a website or domain.
This is an adaptation of a recipe by Chef John at Food Wishes. See his original vid and subscribe to his channel:
Here's my Christmas dinner recipe that uses this stuff:
****RECIPE****
8-10 pounds chicken wings
5-7 pounds beef shank and/or oxtail
4 red onions, peeled and cut in half
2-4 tablespoons tomato paste
oil
water
ice cubes
Preheat oven to 400 F / 200 C convection (or 425 without convection). Oil a large roasting tray and put in the chicken wings. Oil another roasting tray or a rimmed baking sheet and put in the beef and onions. Roast both trays for about 45 minutes.
Remove the trays, and flip the beef and onions. Squeeze the tomato paste onto the chicken wings, and toss to coat them. Return the trays to the oven and roast them until everything is browned but not burned — about another 45 minutes.
Dump all the food and any juices into a large stock pot — at least 12 quarts. If any fond as developed on the trays, dry to deglaze it with some water and a wooden spoon, and add that liquid to the pot. Pour enough water in the pot to just barely submerge the ingredients.
Bring the pot to a bare simmer and hold it here for at least 12 hours, covered. Remove and discard the solids (no need to throughly strain at this stage), then bring the liquid to a boil and reduce the liquid by half, which should take about an hour. Transfer the liquid to a large bowl or other suitable container and add ice cubes until it's no longer hot.
Cover and refrigerate until all of the fat has risen to the top and solidified — overnight at least. If the fat still isn't solid, you can put it int he freezer for about a half hour — that should do it. Scrape all of the solid fat off the top and discard.
Return the liquid to the stock pot, bring to a boil, and reduce until it just achieves a syrupy consistency, stirring frequently once the liquid starts to get thick to keep it from burning. This could take up to two hours.
Let the demi-glace cool for a moment, then ladle it into ice-cube trays. You should get 32-48 cubes. Freeze them then transfer to a freezer bag. 1-2 cubes can be used to flavor and thicken enough pan sauce for 1-2 people.
Classic red wine sauce for ideal steak I BORDELAISE SAUCE BY FRENCH CHEF
Bordelaise sauce ingredients (8 portions) :
✔️ dry red wine 200 ml / 6.8 fl oz
✔️ 2 bay leave
✔️ thyme
✔️ 1 tea spoon black pepper corn
✔️ shallot 40 g / 1.4 oz
✔️ brown veal stock 400 ml / 13.5 fl oz
✔️ salt
✔️ butter 20 gr / 0.7 oz
✔️ starch + water
⏳ TIMESTAMPS:
0:00 introduction
0:19 ingredients for Bordelaise sauce
0:47 shallot and pepper corn mignonette
2:28 sauce reduction
3:08 adding veal stock
4:37 how to thicken sauce
7:02 how to know sauce is good enough
7:23 serving Bordelaise sauce with a steak cooked in chimney
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Coq au Vin (French chicken stew in red wine sauce)
Coq au Vin is the well known French chicken stew where chicken pieces are braised in a luscious, glossy red wine sauce with bacon, mushroom and onions. Like Beef Bourguignon, the beauty of this dish lies in its simplicity: remarkably few ingredients and simple process with results fit for a king – or queen!
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