Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, chicken thighs in a port, wine and cream sauce. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Chicken thighs in a port, wine and cream sauce is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Chicken thighs in a port, wine and cream sauce is something that I’ve loved my entire life.
These budget-friendly chicken thighs make a tasty topping for hot cooked rice, noodles, or pasta. The dish calls for chicken thighs, but feel free to use 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.
To get started with this recipe, we must first prepare a few ingredients. You can have chicken thighs in a port, wine and cream sauce using 15 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Chicken thighs in a port, wine and cream sauce:
- Prepare 400 g chicken thighs
- Take 4 tbsps port
- Get enough red wine to cover the chicken in the pan
- Prepare 1 tbsp mace
- Get 1 tbsp fennel seeds
- Get 1 tbsp cumin seeds
- Prepare 1 tbsp ground coriander
- Get 1 tsp nutmeg
- Make ready Piece fresh ginger about the size of your thumb
- Take 1 tbsp light soy sauce
- Prepare 1 lemon
- Get 1 tbsp ground mixed pepper
- Take 1 tbsp cornflour
- Prepare 200 ml cream
- Get 1 little salt for the marinade (not too much)
Mix gingerbread spices, curry, nutmeg and ginger in a bowl. 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.
Steps 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.
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. Place flour in a bowl; gradually add in lowfat milk and wine, stirring with a whisk till blended. Add in to skillet, scraping pan to loosen browned bits; bring toa simmer. Place the chicken thighs on a cutting board, skin side up, and pat them dry with paper towels.
So that’s going to wrap it up with this exceptional food chicken thighs in a port, wine and cream sauce recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
