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Hi, Elise. I was going to make chicken masala which is a favorite in our house. Was out of masala wine and googled a recipe using port which is what was on hand. Not a garlic lover but my husband loves it. Very tasty and the hubby positively devoured.Wants it again. Easy, too. Thank you!
I’m so glad you liked it Joan!
This is wonderful. It’s going into our regular rotation. :)
Made this for my husband (who does not even like chicken) and we loved it. DELICIOUS!
Just got done making this. I am not (NOT) a cook, but I was able to make this and its yummy. Recommended.
Used Rosemary on the chicken and sherry instead of the port. Turned out very well, and so quick to whip up on a week night.
I also used a red wine versus a port. a really really great add-on is porcinis: steep them for about 30 min in hot water beforehand. They really stand out even in the wine sauce — rave reviews for the dinner party. Don’t get me started on the leftovers … mmmmmm!
Made this a few nights ago for my husband and his friends and we were all very impressed. It was a great meal and the chicken stayed tender and moist. Definitely on my list of Make Agains and I most likely will be passing on to friends!!!
I made this last night and it was delicious. This recipe and the Morrocan Chicken with olives recipes are my favorites. I LOVE this site…use it all the time.
I made this tonight, it was pretty good! Next time I will double the amount of mushrooms. This would probably be good with steak, too. Thanks for the recipe!
Superb recipe, just made it! Thanks for sharing!
I used white mushrooms because I couldn’t find cremini ones and sherry instead of port since that’s what I had. Came out really delicious! I served it with whole wheat fettucine so it was healthy too. Thanks for sharing this.
I prepared this dish this evening and it was most delicious. I have never heard of boiling garlic first and then frying it in all my 30 years of cooking, but it turned out perfect; and I will boil garlic for that sweet and mild taste for many dishes to come, please tell your Dad thank-you for the recipe. I will be making this for a long time to come.
The only exception I made was to use Merlot insead of Port wine. Such a delicious meal with a green salad.
I made this last night, and it got rave reviews. I didn’t boil the garlic (was feeling lazy) and instead halved the amount of garlic and just sliced it thinly, and I used about 1/3 cup of port. I served it with simple oven-roasted potatoes (baby yukon golds, sweet onion, rosemary, salt & pepper) and it was delicious, easy to prepare, and filling. This will definitely become a staple recipe. I’m so glad I found your site!
This was wonderful! I made it after teaching all day — it’s quick. I used a half cup of port. I served it with rice pilaf and the braised spinach and garlic recipe on this website. My husband thanked me three time for making it!
Made this recipe last night with a nice port out of the bay area (Danielle.. yummy). It was a success and definitely a keeper. Thank you Elise!
My wife and I tried it last night and I thought I’d cooked enough for some leftovers. Served with mashed potatoes only and was filling and tasty. I put some rosemary on the chicken.
This dish was great! My oldest daughter who hates chicken even liked it. My husband had the leftovers today and said it was even better today. :)
Hi Elise! Did you use a tawny port or a ruby port for this dish? Looks great!
Boiling the garlic makes it soft, like a tiny boiled potato, but not so overwhelming.
Why do you boil the garlic? I’ve never heard of doing that before. Recipe looks great.