About the Recipe
This is a great way to prepare chicken. If you use chicken breast or tenders, be wary of overcooking. The wine you use for the sauce will have a huge impact on the final flavor. Since port is sweet, if you use red wine instead consider adding sugar to sweeten the sauce.
Ingredients
2 pounds boneless, skinless chicken thighs
1/2 cup (1 stick) butter
1 carrot
1 onion
3 pieces celery
Olive oil
Seasoning of choice (I use old bay or smoked paprika)
1 tbsp cornstarch
1/2 cup red wine or fortified wine (port is best)
Salt
Pepper
Fresh herbs (optional)
Preparation
Preheat oven to 375 F
Roughly chop the carrot, celery, and onion
Sweat the vegetables in olive oil over medium heat
Place the vegetables in a casserole dish
Season the chicken on both sides
Begin layering the seasoned chicken in the casserole dish, with pats of butter (and fresh herbs if using) between layers
Once all the chicken is in the casserole dish, cover the dish tightly with parchment paper
Bake in oven for 30-40 minutes
Remove chicken from casserole dish, strain drippings into saucepan
Combine wine and cornstarch into slurry, add to saucepan
Bring to boil and simmer until reduced and sauce thickens to coat spoon
Season sauce to taste
Serve chicken with sauce