Valentine Warner's chicken thighs with port and madeira recipe | delicious. Magazine
Savor rich, flavorful chicken thighs in a delightful port and madeira sauce. Perfect for special occasions or a memorable midweek meal. Serves 6.
Ingredients
- 50g unsalted butter
- Splash of sunflower oil
- 12 large free-range chicken thighs
- 20g dried porcini, rehydrated in 100ml warm water
- 2 bay leaves
- 6 small shallots, very finely diced
- 2 garlic cloves, crushed
- 125ml madeira
- 125ml port
- 150ml double cream
- 150ml chicken stock
- Squeeze of lemon juice
- 2 tbsp finely chopped fresh curly parsley
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