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

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare 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 tasty. 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 foods in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Chicken thighs in a port, wine and cream sauce is something that I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we have to 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 it.

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

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