INGREDIENTS

INSTRUCTIONS

Heat a large frying pan and then add the olive oil. Season thighs  with
salt and pepper and fry until brown on both sides. Remove to a  heated
platter. Saute the garlic, onion and mushrooms until the  onions are
clear. Add the ham to the onions and cook for 3 minutes.  Add the
chicken thighs and port to the pan and cover. Simmer until  the chicken
is tender, about 15 minutes. Cook the two tablespoons of  flour
together with the two tablespoons of butter to form a roux.  Remove the
chicken to a heated platter and add the cream to the  sauce. Reduce the
sauce a bit and thicken with the roux. Correct the  seasoning for salt
and pepper. Return the chicken to the sauce and  serve over pasta or
rice.  Comments: This does sound strange, doesn't it? Cooking chicken
in a  heavy red wine seems to be against all the rules. Red wine with
beef  and lamb, white wine with chicken and fish. This will convince
you  that most rules were made by people with little imagination.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 11-28-1990
issue - The Springfield Union-News  Formatted for MasterCook by Joe
Comiskey, aka MR MAD -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
07-27-1994  Recipe by: Jeff Smith  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 386
Calories From Fat: 212
Total Fat: 24g
Cholesterol: 219.9mg
Sodium: 240.1mg
Potassium: 526.9mg
Carbohydrates: 6.7g
Fiber: <1g
Sugar: 1.1g
Protein: 35g