Valentine Warner’s chicken thighs with port and madeira
- January 2014
- Serves 6
- Hands-on time 45 min, oven time 40 min
This is a rich dish but it’s simple to prepare. The madeira and port combination is one successful and long-lasting marriage that works beautifully with the chicken thighs.
- 29.2g (14.9g saturated)
- 6.2g (5.5g sugars)
Make the dish up to 2 days in advance, then keep covered in the fridge. Reheat and jazz up with extra chopped fresh herbs to serve.
To freeze, cool the chicken and the sauce at the end of step 5, omitting the parsley, then freeze in batches for up to 3 months. Defrost before reheating, then stir through the parsley and any extra seasoning.
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