Chicken thighs in a port, wine and cream sauce
Chicken thighs in a port, wine and cream sauce

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, chicken thighs in a port, wine and cream sauce. One of my favorites. For mine, I’m gonna 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 favored of recent trending meals on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Chicken thighs in a port, wine and cream sauce is something which I have loved my entire life.

Chicken thighs are so deliciously tender and the creamy white wine sauce is silky, smooth Add chicken stock and heavy cream. Creamy white wine sauce is almost ready! Return chicken thighs back into the pan with sauce.

To get started with this particular recipe, we must first 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:
  1. Take 400 g chicken thighs
  2. Prepare 4 tbsps port
  3. Prepare enough red wine to cover the chicken in the pan
  4. Take 1 tbsp mace
  5. Take 1 tbsp fennel seeds
  6. Make ready 1 tbsp cumin seeds
  7. Take 1 tbsp ground coriander
  8. Get 1 tsp nutmeg
  9. Make ready Piece fresh ginger about the size of your thumb
  10. Get 1 tbsp light soy sauce
  11. Make ready 1 lemon
  12. Take 1 tbsp ground mixed pepper
  13. Get 1 tbsp cornflour
  14. Get 200 ml cream
  15. Take 1 little salt for the marinade (not too much)

Place the flour in a shallow dish. I have had chicken in white wine cream sauce at a local restaurant and found it was probably my favorite chicken dish. Note: if using skinless boneless thighs, I sugge. Chicken Breast with Orange and Chorizo On dine chez Nanou.

Steps to make 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.

Place the chicken thighs on a cutting board, skin side up, and pat them dry with paper towels. When the oil is hot, place the chicken in the pan in one layer, skin. Pour the port, white wine and chicken stock over the chicken, and scatter the figs around the Remove the chicken from the pan and cover with aluminium foil. Whisk in the cream and pour over the. Saucy Thai Chicken over Jasmine Rice.

So that is going to wrap this up with this special food chicken thighs in a port, wine and cream sauce recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!