Variety to Cooking Perfect Chicken thighs in a port, wine and cream sauce

Wishing to dine Chicken thighs in a port, wine and cream sauce a 5-star restaurant's, but for a few reasons are not able to go to restaurants. This page gonna help you with clear procedures on producing a Chicken thighs in a port, wine and cream sauce like a famous chef made.

We hope you got insight from reading it, now let's go back to chicken thighs in a port, wine and cream sauce recipe. To make chicken thighs in a port, wine and cream sauce you need 15 ingredients and 8 steps. Here is how you achieve that.

To make an extraordinary Chicken thighs in a port, wine and cream sauce, below are the ingridients needed:

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

After readying the components, next you are good to prepare your 5-star Chicken thighs in a port, wine and cream sauce by following the guidances below:

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..

Mix gingerbread spices, curry, nutmeg and ginger in a bowl. Chicken Breast with Orange and Chorizo On dine chez Nanou. Place the browned chicken thighs in a single layer. ( Cream will split and the sauce will look grainy if the sauce is cooked for too long after adding the cream). Wine definitely adds a lot of flavours and when added it deglazes the pot. You can substitute the wine with low sodium chicken stock as well.

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

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