Easy

Port-braised chicken with mushrooms and mash

Name: Port-braised chicken with mushrooms and mash
Prep time: 25 min
Cook time: 65 min
Total time: 90 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 800 g Skinless chicken legs (estimated meat; buy 1.2 kg skinless bone-in leg quarters); 200 g Mushrooms; 80 g Fresh Pork Belly; 300 g Onion; 6 g Garlic; 600 g Potato (peeled); 25 g Plain flour; 20 g Orange liqueur (20 ml); 200 g Port wine (200 ml); 350 g Chicken stock (350 ml, low-salt); 40 g Extra virgin olive oil (30 g braise and 10 g mash); 0.2 g Nutmeg (a pinch); 2 g Rosemary; 4 g Parsley; 0.3 g Black pepper; 2 g Salt (to taste)

Total time1 h 30 min Preparation and possible waiting 25 min · Cooking 1 h 5 min

Preparation and possible waiting: 25 min · Cooking: 1 h 5 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Plain flour. Sulphites: check label: Ingredient to check: Port wine. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Plain flour, Chicken stock.

Rating 5.0 / 5 (1)

Chicken braised with port, mushrooms and a hint of orange, served on mashed potato.

Jump to steps

25 minpreparation and possible waiting

1 h 5 mincooking

4servings

2.854 kcalwhole recipe

714 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 30 min Preparation and possible waiting 25 min · Cooking 1 h 5 min

Preparation and possible waiting: 25 min · Cooking: 1 h 5 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Main course 1 to 2 hours Home-style

Allergens

View full classification 22 tags

Diet

Omnivorous

Dietary requirements

Lactose-freeEgg-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

Lunch

Preparation

BoilingSautéingStewing

Appliances

CasseroleFrying pan

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

Nutrition

High in protein

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course

Meal

Lunch

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

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.
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.
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.
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.
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.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.