Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, chicken thighs in a port, wine and cream sauce. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Chicken thighs in a port, wine and cream sauce is one of the most popular of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Chicken thighs in a port, wine and cream sauce is something which I have loved my whole life. They’re nice and they look wonderful.
This budget-friendly recipe for chicken thighs and a little wine and mushrooms makes a tasty meal with rice or noodles. Don't let the richness of the sauce deceive you. Chicken stock, dry white wine, and cream or half-and-half are the sauce components, making it lighter than it tastes.
To begin with this particular recipe, we must prepare a few ingredients. You can cook chicken thighs in a port, wine and cream sauce using 15 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Chicken thighs in a port, wine and cream sauce:
- Prepare 400 g chicken thighs
- Make ready 4 tbsps port
- Make ready enough red wine to cover the chicken in the pan
- Get 1 tbsp mace
- Make ready 1 tbsp fennel seeds
- Get 1 tbsp cumin seeds
- Make ready 1 tbsp ground coriander
- Prepare 1 tsp nutmeg
- Make ready Piece fresh ginger about the size of your thumb
- Get 1 tbsp light soy sauce
- Make ready 1 lemon
- Take 1 tbsp ground mixed pepper
- Get 1 tbsp cornflour
- Make ready 200 ml cream
- Make ready 1 little salt for the marinade (not too much)
The port wine sauce is simmered and whisked with cream before serving. Pour the port, white wine, and chicken stock over the chicken, and scatter the. Learn how to make Chicken in Wine Cream Sauce. Garnish with oregano sprigs and cranberries, if desired.
Instructions to make Chicken thighs in a port, wine and cream sauce:
- Finely chop the ginger and add to the chicken in a bowl with the spices, pepper, port, salt and the juice of 1 lemon.
- Mix it all well ensuring that the chicken is thoroughly covered and allow to sit at room temperature for about an hour.
- 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
- 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.
- Add the soy sauce and simmer until the liquid is reduced by at least half.
- 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).
- 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.
- Serve immediately with vegetables of choice. I used mashed potato made with cream and white pepper, brussels sprouts, carrots and suede.
Rinse chicken thighs and pat dry. Carefully loosen skin from flesh with hands, but do not remove skin. Mix gingerbread spices, curry, nutmeg and ginger in a bowl. These perfect pan-seared chicken thighs with pan sauce are just that: perfect. They make for a gourmet dinner recipe that's surprisingly easy, and the shallot-white wine pan sauce is out of this world.
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