Chicken Porto (Chicken with Port)

Chicken Porto, chicken with port, is an easy winter dish for a casual dinner with friends or a romantic dinner in front of a fire. Gluten free cooks just need two ingredients in their pantry for this dish; something for coating the chicken (sweet rice flour or cornstarch) and gluten free stock.

I keep a bottle of inexpensive ruby port in my pantry to make this recipe and two others; Cranberry port vinaigrette for a warm salad and Pears Poached in Port with Cranberries. They're all favourite winter recipes that I make year after year.

🍷 Ingredients

Recipes with alcohol always seem special but they can still be simple.

• currants
• ruby port
• gluten free chicken stock
• red currant jelly (black currant jelly or crab apple jelly work too)
• chicken breasts
• sweet rice flour or cornstarch
• mushrooms

See recipe card for exact amounts.

Ruby Port vs Tawny Port

Port is a fortified wine that had brandy added during the fermentation process. Both ruby and tawny are port wines.

• Ruby is young and has a deep, ruby colour.
• Tawny is aged for as long as 20 years and is a brownish, tawny colour. It's less sweet and often served with a cheese course after a meal.

What To Serve with Chicken Porto

With Chicken Porto I like to serve rice pilaf, a step up from plain steamed rice, and any green vegetable. This simple dinner and could be prepared in thirty minutes if you're organized.

If you've got a little more time here are three ideas if you want to follow the theme of port.

• Serve a green salad with warm cranberry port vinaigrette. Crunchy pistachio nuts and creamy Cambozola cheese make this a perfect complement to the sweet Chicken Porto. 
• Alternately you could follow dinner with a cheese course to go with an aged tawny port (not the one you cooked with).
• Pears Poached in Port would be a light dessert that could even be included in the cheese course for a real gourmet dinner.

How To Create a Nice Table (in 1 Minute)

I've planned and created many beautiful table settings over the years. Yet sometimes, it's a last minute idea, even for a casual dinner in front of the fireplace. I simply throw a white tablecloth on the coffee table, set out the good dishes, nice stemware and create a memorable evening.

Whether you're celebrating the purchase of your port or having a quiet dinner, Chicken Porto is a great choice. Let me know in the comments below if you tried it.

Chicken Porto (Chicken with Port)

This is an easy winter dish for a casual dinner with friends but also perfect for a romantic dinner for two. With only a few ingredients it comes together quickly.

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Course: Main Course

Cuisine: Portuguese

Keyword: Chicken with port

Servings: 2 people

Author: Cinde Little

Ingredients

SAUCE

• ▢ 2 tablespoon currants
• ▢ ¾ cup ruby port
• ▢ ½ cup gluten free chicken stock
• ▢ 6 tablespoon red currant jelly (black currant jelly or crab apple jelly work too)

CHICKEN

• ▢ 1½ tablespoon butter
• ▢ 1½ tablespoon olive oil
• ▢ 2 boneless, skinless chicken breasts
• ▢ salt and pepper to taste
• ▢ 3 tablespoon sweet rice flour
• ▢ 6 large mushrooms, sliced thin

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Instructions

SAUCE

• Combine currants, port, chicken stock and jelly in a small pan on medium heat and bring to a boil. Simmer for 15-20 minutes to reduce slightly while you prepare the chicken. Can be made a day in advance if desired.

CHICKEN

• Cut chicken into thin slices and place in a wide, shallow bowl.
• Sprinkle chicken slices generously with salt and pepper.
• Sprinkle flour over chicken. Using 2 forks or your hands, toss the chicken so the slices are fairly evenly coated with flour.
• Melt butter and oil in a large sauté pan on medium high heat.
• Add chicken and sauté for 2-3 minutes per side until chicken is no longer pink.
• Add mushrooms and sauté for another 2-4 minutes until most of the mushrooms are browned slightly. Pour sauce into the pan and bring to a boil. Cook for 2 minutes.
• Taste and season with salt and pepper if needed.

Notes

• • Port is a fortified wine that had brandy added during the fermentation process. Both ruby and tawny are port wines.
  • Ruby is young and has a deep, ruby colour.

• • Tawny is aged for as long as 20 years and is a brownish, tawny colour. It's less sweet and often served with a cheese course after a meal.