Porto Sicin – a delicious recipe with Sugar, Red Wine Vinegar, Cranberry Sauce, wine, Chicken Veloute, cornstarch slurry. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Heat oven to 400 degrees. Carmelize the Sugar until melted and smooth.
2
At the same time, in a seperate pan, heat Vinegar, Cranberry Sauce, & Port Wine until simmering.
3
Kill the heat on sugar and slowly pour Vinegar mixture into carmelized sugar (it will pop, and sizzle at you, and if you don't turn off the heat you will probably loose some hair), stir on low heat until smooth. Do not overcook this sauce as it will seperate and turn to crap. Stir in veloute to taste (start with 2 T) and thicken if need be with cornstarch slurry. Season with 2 whole clove peices small slice of lemon and salt & pepper. Set aside and keep warm.
4
Cut a pocket on chicken breast from the side and stuff w/ goats cheese. (If you like you can use regular goats cheese and marinate the chicken in olive/vegetable oil & herbs overnight.) Heat oven safe frying pan to medium high heat, and add a little oil, Oil should be pretty hot, insert stuffed chicken - skin down - and fry about 2 mins, making sure skin is browned well, turn chicken over and finish, in pan, in oven for 10-15 mins or until all pink is cooked out.
5
Pour sauce over chicken & serve w/ roasted garlic mashed potatoes and asparagus
471
kcal
Calories
4
g
Fat
76
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 cups Sugar, 1 cup Red Wine Vinegar, 3/4 cup Cranberry Sauce (chunky), 1/2 cup Port wine, and more.
Yes, Porto Sicin falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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