THE PORT-LACQUER POULTRY

(Our Play on Portuguese Port Wine Chicken)

THE PORT-LACQUER POULTRY

Ingredients: 4 Chicken thighs (boneless), 1 tsp Black pepper, 0.5 tsp Cinnamon, 2 Bay leaves, 150ml Port Wine, 50ml Chicken stock, 30g Cold butter, 2 Shallots (minced), 2 cloves Garlic...

Ingredients

  • 4 Chicken thighs (boneless)
  • 1 tsp Black pepper
  • 0.5 tsp Cinnamon
  • 2 Bay leaves
  • 150ml Port Wine
  • 50ml Chicken stock
  • 30g Cold butter
  • 2 Shallots (minced)
  • 2 cloves Garlic

Cooking Method

  1. The Scorch Fry chicken in butter until the skin is charred and golden; remove.
  2. The Architect Sauté shallots and garlic until soft.
  3. The Bloom Add spices and bay leaves with a 30ml splash of Port; the steam will release the warming perfume.
  4. The Swell Add remaining Port and stock; simmer until it reduces to a thick purple syrup.
  5. The Silk Merge Whisk in the butter off the heat for extra lacquer; return chicken.
  6. The Final Flourish Top with raw fresh parsley matchsticks and orange zest.

Cuisine: Portuguese

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