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Chicken thighs in port wine
30 m active | 1 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 413
  • Fat about 21g
  • Carbohydrates about 8g
  • Protein about 38g
This is needed
This is needed for 4 people
  • 2 tbsp white flour
  • 1 tsp salt
  • 1.2 kg chicken thighs
  • clarified butter for frying
  • 0.25 tsp nutmeg
  • 2 garlic clove
  • 2 onions
  • 150 g lean bacon cubes
  • 150 g mushrooms
  • 2 tbsp orange liqueur (e.g. Grand Marnier)
  • 2 dl red port
  • 3 sprigs thyme
  • 2 dl chicken bouillon
  • salt and pepper to taste
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And that's how it's done
And that's 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.