As it’s moving into summer, quite often you may have some port left over from winter, that you didn’t quite finish. Well here are some options to use up that last bit.
You will only need to use half a cup to a full cup for most recipes, you could…….
Pour into a beef casserole or bolognaise sauce, to make it a touch sweet.
Pour over a sultana cake, when it comes straight out of the oven.
Sautee Mushrooms with thyme and port.
I thought though I would give you my Chicken in port Wine sauce as this is my personal favourite!
Take 4 chicken fillets and marinate in the juice of 1 lemon, and a pinch of salt and pepper for an hour or 2, depending on the size of the fillets.
Melt 2 tablespoons of butter in a frying pan and add 1 clove of crushed garlic. Cook for one minute and then add the chicken and a sprig of fresh thyme/basil, cooking until browning on both sides. Then add half a cup of white wine and half a cup of chicken stock, cover, and let it poach until the chicken is cooked (you can add more stock if the fillets are large).
Remove the chicken from the pan and cover with foil. Add to the pan 1 cup of port, and let it reduce, then add half a cup of cream and a pinch of salt and pepper. Place the chicken back in the pan, covering it all over with the sauce, wait until the chicken is warmed through and then serve.
This would go nicely with our Estate Collection Chardonnay or our Estate Collection Cabernet Shiraz.