Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, chicken thighs in a port, wine and cream sauce. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
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.
Chicken thighs in a port, wine and cream sauce is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They are nice and they look wonderful. Chicken thighs in a port, wine and cream sauce is something which I have loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can cook chicken thighs in a port, wine and cream sauce using 15 ingredients and 8 steps. Here is how you can achieve it.
Ingredients for Chicken thighs in a port, wine and cream sauce:
- Make ready 400 g chicken thighs
- Get 4 tbsps port
- Get enough red wine to cover the chicken in the pan
- Make ready 1 tbsp mace
- Take 1 tbsp fennel seeds
- Make ready 1 tbsp cumin seeds
- Take 1 tbsp ground coriander
- Prepare 1 tsp nutmeg
- Prepare Piece fresh ginger about the size of your thumb
- Prepare 1 tbsp light soy sauce
- Make ready 1 lemon
- Get 1 tbsp ground mixed pepper
- Prepare 1 tbsp cornflour
- Make ready 200 ml cream
- Prepare 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. Add wine and Worcestershire sauce and.
Chicken thighs in a port, wine and cream sauce making process:
- 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.
Learn how to make Chicken in Wine Cream Sauce. Garnish with oregano sprigs and cranberries, if desired. 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 the chicken thighs on a cutting board, skin side up, and pat them dry with paper towels.
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