1. Place the chicken thighs, skin up, in an 8x8" baking dish. Bake for 30 minutes, or until a thermometer inserted in the thickest part of the thigh registers 180° F.
2. Approximately, 10 minutes before the thighs finish cooking prepare the egg noodles according to package instructions.
3. In a large non-stick skillet, heat the port wine over medium heat for 5 minutes. Add the mushrooms and simmer for 5 more minutes, stirring occasionally.
4. In a small bowl mix three tablespoons of the chicken broth and 1 tablespoon of the cornstarch together until cornstarch has dissolved. Set aside.
5. Pour the remaining chicken broth into the mushroom mixture and cook over low heat. Gradually add the cornstarch to mixture and bring to a boil, stirring often, until sauce thickens. About 1 minute.
6. Serve the chicken and the sauce over the hot noodles.
Servings Per Recipe 4
Amount Per Serving (* % of Daily Value)
Total Fat22.2g (0%)
Saturated Fat 6.7g (0%)
Trans Fat 0g
Total Carbohydrate56g (0%)
Dietary Fiber 2g
Vitamin A %
Vitamin C %
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.
Howard Burch - NOKOMIS, FL
5/12/2010 7:32:45 PM
What a great recipe!!! Fast, easy and delicious! We're going to use it for our next dinner party. My wife only changed it by using Sherry instead of Port. Still a 5 star winner.
Karen - OH
5/10/2010 7:05:24 PM
This was easy and delicious! The broth with the wine and mushrooms created the best flavor. My husband and kids loved it. I will definitely make this again.
Tony - Dayton, OH
10/5/2008 10:42:21 PM
Easy to make but I had to add spices to make it tastier.
Mike - Lexington, KY
7/29/2008 4:53:22 PM
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.
Ruth DeRosa - AllisonPark, PA
5/16/2007 6:06:23 PM
Stephen McCauley - Arlington, VA
2/5/2007 9:25:57 PM
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.