Chicken With Port and Raisins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A Spanish dish with Moorish influence. I found this recipe online; though I haven't tried it yet, it has some of my favorite ingredients and looks like a quick, yummy dish. Cooking time does not include soaking the raisins. Couscous would make a perfect side dish. Ingredients:
1/2 cup dark raisin |
1 cup port wine |
2 tablespoons extra virgin olive oil, divided |
4 boneless chicken breasts |
2 shallots, diced |
1/4 lb fresh mushrooms |
2 tablespoons balsamic vinegar |
1 cup heavy cream |
1/4 teaspoon fresh nutmeg, grated |
1 tablespoon cornstarch |
1 tablespoon water |
salt & freshly ground black pepper, to taste |
fresh herb (to garnish) (optional) |
Directions:
1. Soak the raisins in the port wine at least 1 hour or, preferably, overnight.
2. Preheat oven to 375°F.
3. In a saute pan, heat 1 tablespoon of the olive oil, when hot, saute the chicken breasts on one side until golden brown. Turn the chicken over and transfer to an ovenproof dish. Bake for 10-20 minutes or until cooked through (170 degrees).
4. While chicken is baking; in the saute pan, heat the remaining 1 tablespoon olive oil, Add the shallots and sweat them for 2 minutes, then add the mushrooms and saute them for 2 minutes.
5. Add the vinegar and reduce until almost dry, stir in the raisins and their soaking liquid, cook until the liquid is reduced by half.
6. Stir together cornstarch and water, add this along with the cream, and nutmeg, cook for 2 more minutes, but do not bring to a boil.
7. Adjust the seasoning with salt and pepper.
8. Spoon the sauce onto serving plates, set a chicken breast on top, and garnish with fresh herbs.
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