1. Preheat oven to 350°F. Arrange thighs skin-side up in an 8X8 inch baking pan. Bake 30 minutes, or until a thermometer inserted into the thickest part of the thigh measures 180°F.
2. About 10 minutes before thighs are done cooking, prepare noodles according to package directions.
3. Meanwhile, in large skillet, simmer Port over medium heat about 5 minutes. Add mushrooms and simmer, stirring occasionally, for 5 minutes.
4. In a small bowl, combine 3 tablespoons chicken broth and cornstarch and stir until cornstarch is dissolved. Pour remaining broth into pan and bring back to simmer. Slowly pour in cornstarch mixture, bring to a boil and continue boiling, stirring frequently, until sauce thickens, about 1 minute.
5. Serve chicken and sauce over hot cooked noodles.

This recipe is also available on our Hispanic website, Contramuslos Horneados con Oporto y Salsa de Champiñones Frescos.

Baked Thighs with Port and Fresh Mushroom Sauce

Average User Ratings:

Baked Thighs with Port and Fresh Mushroom Sauce
By Tony | October 5, 2008, 10:42 pm | Dayton, OH

Easy to make but I had to add spices to make it tastier.

Baked Thighs with Port and Fresh Mushroom Sauce
By Mike | July 29, 2008, 4:53 pm | Lexington, KY

Truly an excellent recipe as is for dark meat. I ran out of port when trying it a second time for my wife and substituted apple juice. What a surprise! My wife, who usually favors white meat has asked me to prepare it this way time and time again. The sauce is smooth and very light. If you like the original, give this variation a try.

Baked Thighs with Port and Fresh Mushroom Sauce
By Ruth DeRosa | May 16, 2007, 6:06 pm | AllisonPark, PA

Excellent!!!

Baked Thighs with Port and Fresh Mushroom Sauce
By Stephen McCauley | February 5, 2007, 9:25 pm | Arlington, VA

Wow! Finally a great use for that open Port bottle that has been on the shelf longer than I care to admit. This recipe required very little time investment, but provided great returns in taste and positive family reactions. My kind of recipe!

If I worked at Perdue, I would feature this recipe in a new brochure and call the brochure "FAST, FRESH & FABULOUS." Just an idea....


NOTE FROM PERDUE WEBMASTER: Interesting idea; thanks for sharing! We're so glad you enjoyed this recipe.