Serving
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Chicken & Pork with Port
Italy

Serves
Effort:
Sched:
DoAhead:  
2 main  
**
30 min  
Yes
An easy to make Pork and Chicken dish with a delicious sauce. Serve with a simple potato side which will share the sauce from the meat, perhaps just boiled potatoes tumbled with an herb, pepper and salt. A good recipe for luring a "meat and potatoes" person to to more flavorful food.



8
8
2
1
1
2
1
1
3
1/4
tt
tt
1
----
oz
oz
oz
c
t
T
T
cl

c


t
---
Pork lean
Chicken meat (1)  
Bacon, smoked
Stock
Cornstarch
Olive Oil
Butter
Garlic
Sage leaf, fresh
Port or Marsala
Salt
Pepper
Worcestershire
-- Side dish
Potatoes
Prep   -   (10 min)
  1. Slice PORK and CHICKEN into strips about 1/4" thick. Mix.
  2. Cut BACON into small pieces
  3. Chill the Stock and stir in the Cornstarch.
Run   -   (20 min)
  1. In a heavy skillet, heat Olive Oil and Butter over moderate heat. Squash the GARLIC flat and add it, the Sage Leaves and the Bacon to the oil. Fry stirring until butter shows just a hint of color, then add the Pork Chicken mix and tumble it well.
  2. Continue to fry over moderate heat tumbling frequently until you have a fond coating the bottom of the pan and the meat shows a touch of browning.
  3. Stir in the Port and scrape up all the fond with a spatula so it dissolves into the port. When the port is nearly evaporated stir up the Chicken Stock mix to rouse the cornstarch and stir it into the meat thoroughly.
  4. Simmer uncovered tumbling frequently until the stock reaches a light sauce consistency (not too thick) and starts to coat the meat. Season to taste with Salt and Pepper, stir in Worcestershire Sauce, cover and keep warm until needed.
  5. Serve hot with a side of Potatoes simply cooked and seasoned. They will pick up some of the sauce from the meat for additional flavor..
NOTES:
  1. Chicken:   Weight is for skinless and boneless. Thigh meat is preferable for flavor.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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