Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, chicken thighs in a port, wine and cream sauce. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Chicken thighs in a port, wine and cream sauce is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Chicken thighs in a port, wine and cream sauce is something that I have loved my whole life. They are nice and they look wonderful.
Single Bottles of Port of wines in stock for Next Day Delivery. Great recipe for Chicken thighs in a port, wine and cream sauce. I had some organic chicken thighs and I had planned on doing something Chinese with them but I had a craving for something a bit richer so I made this with what I had in my kitchen. It turned out much nicer than I expected.
To begin with this particular 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 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
- Prepare enough red wine to cover the chicken in the pan
- Prepare 1 tbsp mace
- Prepare 1 tbsp fennel seeds
- Get 1 tbsp cumin seeds
- Get 1 tbsp ground coriander
- Make ready 1 tsp nutmeg
- Make ready Piece fresh ginger about the size of your thumb
- Take 1 tbsp light soy sauce
- Prepare 1 lemon
- Make ready 1 tbsp ground mixed pepper
- Get 1 tbsp cornflour
- Make ready 200 ml cream
- Prepare 1 little salt for the marinade (not too much)
I used chicken thighs and creamy Gorgonzola which I stirred into the sauce. Next time, I think I'd serve over orzo to soak up that yummy sauce! Made in one pan using chicken breasts and dried porcini mushrooms for a beautiful forest flavour. The sauce is enhanced with rosemary and reduced using a port wine cream sauce.
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.
Made in one pan using chicken breasts and dried porcini mushrooms for a beautiful forest flavour. The sauce is enhanced with rosemary and reduced using a port wine cream sauce. If you don't have port handy, a sweet red wine will also work, but using port is well worth the effort. Enjoy chicken mushroom in a cream sauce. Stir in chicken broth and wine until blended.
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