

Chicken Porto is an easy winter dish for having friends over but also perfect for a romantic dinner for two. With only a few ingredients it comes together quickly. Recipes with alcohol some how seem special and getting together with friends (or that someone special) is always a reason to celebrate.
Port is a fortified wine having 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 is less sweet and is often served with a cheese course after a meal.
I keep a bottle of inexpensive ruby port in my pantry to make these three recipes:
With Chicken Porto I like to serve rice pilaf, a step up from plain steamed rice, and any green vegetable. This is a pretty simple dinner and could be prepared in thirty minutes if you’re organized.
If you want to follow the theme of port then serve a green salad with warm cranberry port vinaigrette. The salad has pistachio nuts and creamy Cambozola cheese making it a perfect complement to this sweet chicken dish.
Follow dinner with a cheese course and an aged tawny port. I’ve served this with Poached Pears as well for a real gourmet dinner.
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Sometimes I’m inspired to create a beautiful table setting and other times it’s casual in front of the fireplace. Create the feel you want but throwing a white tablecloth on the coffee table and using the good dishes makes anything feel special.
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 what you thought.
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Winter Greens with warm cranberry port vinaigrette
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Chicken Porto
Steamed Vegetables and Rice Pilaf
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Pears Poached in Port with Cranberries
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SAUCE |
2 Tbsp currants |
¾ cup ruby port |
½ cup GF chicken stock |
6 Tbsp red currant jelly (black currant jelly or crab apple jelly work too) |
CHICKEN |
1½ Tbsp butter |
1½ Tbsp olive oil |
2 small boneless, skinless chicken breasts |
salt and pepper to taste |
3 Tbsp sweet rice flour |
6 large mushrooms, sliced thin |
Ingredients |
Directions |
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