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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