Port-braised chicken with mushrooms and mash
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 90 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Lactose-free and 7 more Indicative dietary requirements
View full classification 23 tags
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Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Add to a menu- Skinless chicken legs estimated meat; buy 1.2 kg skinless bone-in leg quarters 800 g
- Mushrooms 200 g
- Fresh Pork Belly 80 g
- Onion 300 g
- Garlic 6 g
- Potato peeled 600 g
- Plain flour 25 g
- Orange liqueur 20 ml 20 g
- Port wine 200 ml 200 g
- Chicken stock 350 ml, low-salt 350 g
- Extra virgin olive oil 30 g braise and 10 g mash 40 g
- Nutmeg a pinch 0.2 g
- Rosemary 2 g
- Parsley 4 g
- Black pepper 0.3 g
- Salt to taste 2 g
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Method
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Separate the chicken drumsticks and thighs. Season with salt and pepper and coat lightly in flour mixed with the nutmeg. Brown in 30 g oil for 10 minutes, turning the pieces, then remove.
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In the same casserole, brown the diced pancetta for 3 minutes. Add the chopped onions and garlic and soften for 12 minutes. Add the quartered mushrooms and cook for 5 minutes more.
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Pour in the orange liqueur and port and boil for 3 minutes. Add the chicken stock and rosemary, return the chicken with its juices and partially cover. Simmer for 35–40 minutes, turning once, until tender and at 70°C for 2 minutes in the centre without touching bone.
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Meanwhile, cut the potatoes into chunks and boil for 20 minutes until soft. Reserve 100 ml water and drain. Mash with the remaining 10 g oil, half the parsley and a pinch of salt; add a little reserved water if needed to loosen.
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Remove the rosemary. If the sauce is too thin, lift out the chicken and reduce uncovered for 3–5 minutes. Serve the mash, add the chicken and sauce and finish with the remaining parsley.
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