Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, chicken thighs in a port, wine and cream sauce. It is one of my favorites. For mine, I will make it a little 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 simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Chicken thighs in a port, wine and cream sauce is something that I have loved my entire life. They’re fine and they look fantastic.
This budget-friendly recipe for chicken thighs and a little wine and mushrooms makes a tasty meal with rice or noodles. The dish calls for chicken thighs, but feel free to use boneless chicken breasts for a lighter meal. Garlic and parsley are the simple seasonings in the mushroom sauce.
To begin with this particular recipe, we must prepare a few components. You can have chicken thighs in a port, wine and cream sauce using 15 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Chicken thighs in a port, wine and cream sauce:
- Take 400 g chicken thighs
- Make ready 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
- Make ready 1 tbsp ground coriander
- Make ready 1 tsp nutmeg
- Take Piece fresh ginger about the size of your thumb
- Make ready 1 tbsp light soy sauce
- Prepare 1 lemon
- Make ready 1 tbsp ground mixed pepper
- Get 1 tbsp cornflour
- Prepare 200 ml cream
- Prepare 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. Place the chicken thighs on a cutting board, skin side up, and pat them dry with paper towels.
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.
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. Chicken and vegetables cooked in a demi-glace combined with soy sauce, lime juice and coconut milk are served.
So that’s going to wrap it up with this exceptional food chicken thighs in a port, wine and cream sauce recipe. Thanks so much for your time. I am sure you can make this at home. There is 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. Thank you for reading. Go on get cooking!
