Simple Step to Preparing Best Chicken thighs in a port, wine and cream sauce

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Chicken thighs in a port, wine and cream sauce

We hope you got insight from reading it, now let’s go back to chicken thighs in a port, wine and cream sauce recipe. To make chicken thighs in a port, wine and cream sauce you only need 15 ingredients and 8 steps. Here is how you do that.

Below are the ingridients that are required to cook a tasty Chicken thighs in a port, wine and cream sauce:

  1. You need 400 g of chicken thighs.
  2. You need 4 tbsps of port.
  3. Provide of enough red wine to cover the chicken in the pan.
  4. Use 1 tbsp of mace.
  5. Prepare 1 tbsp of fennel seeds.
  6. Provide 1 tbsp of cumin seeds.
  7. Provide 1 tbsp of ground coriander.
  8. Prepare 1 tsp of nutmeg.
  9. Take Piece of fresh ginger about the size of your thumb.
  10. Get 1 tbsp of light soy sauce.
  11. You need 1 of lemon.
  12. Provide 1 tbsp of ground mixed pepper.
  13. Prepare 1 tbsp of cornflour.
  14. You need 200 ml of cream.
  15. You need 1 of little salt for the marinade (not too much).

Ready with the ingridients? Here are the steps on producing Chicken thighs in a port, wine and cream sauce:

  1. Finely chop the ginger and add to the chicken in a bowl with the spices, pepper, port, salt and the juice of 1 lemon..
  2. Mix it all well ensuring that the chicken is thoroughly covered and allow to sit at room temperature for about an hour..
  3. Get a wok or thick bottomed pan really hot and brown the chicken a little. Pour any juices into the marinade from time to time and reserve for later.
  4. After about 10 minutes, turning the chicken from time to time, pour in enough red wine to cover the chicken and add the marinade liquid..
  5. Add the soy sauce and simmer until the liquid is reduced by at least half..
  6. Carefully add the cream a tablespoon or so at a time stirring well after each addition (if you put it in all at once the sauce will split)..
  7. Mix some cold water with the cornflour and when the sauce comes back to a simmer add enough to make it as thick as you prefer. You might not need to add any, it depends on how much you reduce the sauce..
  8. Serve immediately with vegetables of choice. I used mashed potato made with cream and white pepper, brussels sprouts, carrots and suede..

If you don't have port handy, a sweet red wine will also work, but using port is well worth the effort. Enjoy chicken mushroom in a cream sauce. Stir in chicken broth and wine until blended. Stir in the cream and parsley and heat through. Sautéing the chicken: Heat the oil in a large skillet over medium high heat.

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