Chicken in Mushroom & Port Sauce

This recipe can only be described as decadent. The creamy sauce is luxurious & gourmet but it really isn't that complicated to cook, making it an ideal dinner party recipe to impress your guests.

4-6 Servings

Ingredients:

1 whole chicken, cut into 6-8 pieces

150gr butter

2 shallots, finely chopped

2 heaped tbsp flour

10cl Port

50cl chicken stock

A pinch of nutmeg

1 tsp dried tarragon

15cl cream

400gr mushrooms, finely sliced

Instructions:

Melt butter in a pan & add the chicken pieces.

Brown on all sides, on medium heat, then remove from the pan & set aside.

Add shallots & simmer on low heat for 3 minutes, stirring regularly.

Add flour & mix well for 30 seconds.

Gradually pour in the Port, stirring constantly.

Add the stock, nutmeg & tarragon.

Stir well then return the chicken pieces to the pan.

Bring to a gentle simmer on low heat & cook, with a lid on, 20-30 minutes or until the chicken is cooked through. Turn the chicken over midway for even cooking.

Once cooked, remove the chicken from the pan & place in a serving dish.

Add cream to the sauce & bring to a simmer.

Add the mushrooms & cook 3-5 minutes or until the mushrooms are soft & cooked through.

This dish goes beautifully with many accompaniments such as potato or sweet potato mash, rice or Bulgar wheat.