Chicken thighs with port wine sauce

Ingredients

2 pounds chicken thighs
1/2 pound egg noodles
1 cup port wine
1/2 pound sliced mushrooms
1 can chicken broth
1 1/2 tsp cornstarch

Directions

Preheat oven to 350.

Bake thighs, skin side up, in an 8x8 baking dish for 30 minutes.  About 10 minutes before the chicken is done, start preparing the noodles.

While the chicken is baking, simmer the port in a largish skillet for 5 minutes over medium heat. Add the ‘shrooms and simmer for another 5 minutes. While this is going on, combine the cornstarch with 3 Tbs of chicken broth in a small bowl. Pour the remaining broth into the skillet of wine and ‘shrooms and bring back to a simmer. Slowly add the chicken & cornstarch slurry to the mixture and bring to a boil, stirring constantly until it reaches the consistency you prefer for sauces and gravy.

Serve the chicken over noodles and top with sauce.

Cook’s notes: 
That was the original recipe, but I adapted it to the ingredients I had on hand.  I substituted boneless skinless thighs for the bone-in, skin on variety (no doubt eliminating a buttload of fat) and popped them into a Forman grill I recently inherited. I’m not a big fan of noodles either so I substituted rice.  Needless to say, the Forman grill changed the dynamics of the recipe in that the rice and sauce have to be started before the chicken. 

Also, the sauce was a bit bland.  In the future, I’ll probably saute a bit of garlic or onion in the skillet before adding the wine and possibly toss in a couple good pinches of tarragon and rosemary to give it a bit more flavor. 

Posted by Mike on Thursday, May 14, 2009 at 11:11 PM
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