Chicken with Port and Raisins
Tender, golden-browned chicken thighs are simmered to perfection in a luxuriously rich sauce of port wine, golden raisins, and fresh thyme in this elegant recipe for Chicken with Port and Raisins. Perfectly balanced between savory and sweet, this dish features juicy, bone-in chicken infused with the deep, velvety flavor of port, complemented by bursts of sweetness from plump raisins. Sautéed shallots and garlic add aromatic depth, while the final garnish of fresh parsley brings a delightful brightness to every bite. Ready in just 50 minutes, this one-pan masterpiece is ideal for a dinner party centerpiece or a refined weeknight indulgence. Serve with creamy mashed potatoes or roasted vegetables to soak up the divine sauce and impress your guests with a restaurant-worthy meal. Keywords: chicken thighs, port wine sauce, golden raisins, elegant dinner recipe, one-pan chicken dish.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 2 whole Shallots (finely chopped)
- 2 cloves Garlic cloves (minced)
- 1 cup Port wine
- 0.5 cups Chicken stock
- 0.5 cups Golden raisins
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook for 5-6 minutes, or until the skin is golden and crispy. Flip the chicken and cook for another 3-4 minutes. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the butter to the skillet. Once melted, add the chopped shallots and cook for 2-3 minutes, stirring occasionally, until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Deglaze the skillet by pouring in the port wine. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let the port reduce by half, about 3-4 minutes.
Add the chicken stock, golden raisins, and fresh thyme leaves to the skillet. Stir to combine.
Return the chicken thighs to the skillet, skin-side up. Reduce the heat to low, cover the skillet with a lid, and simmer for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
Remove the skillet from heat. Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Garnish the chicken with fresh chopped parsley and serve immediately with your choice of sides, such as mashed potatoes or steamed vegetables.
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 579 mg | 25% | |
| Total Carbohydrate | 23.3 g | 8% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 18.0 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 453 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
