Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to make a special dish, chicken thighs in a port, wine and cream sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
These budget-friendly chicken thighs make a tasty topping for hot cooked rice, noodles, or pasta. The dish calls for chicken thighs, but feel free to use 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.
Chicken thighs in a port, wine and cream sauce is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Chicken thighs in a port, wine and cream sauce is something which I’ve loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we have to 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 it.
The ingredients needed to make Chicken thighs in a port, wine and cream sauce:
- Take 400 g chicken thighs
- Prepare 4 tbsps port
- Make ready 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
- Take 1 tsp nutmeg
- Prepare Piece fresh ginger about the size of your thumb
- Get 1 tbsp light soy sauce
- Get 1 lemon
- Get 1 tbsp ground mixed pepper
- Prepare 1 tbsp cornflour
- Make ready 200 ml cream
- Make ready 1 little salt for the marinade (not too much)
Pour the port, white wine, and chicken stock over the chicken, and scatter the. Rinse chicken thighs and pat dry. Carefully loosen skin from flesh with hands, but do not remove skin. Mix gingerbread spices, curry, nutmeg and ginger in a bowl.
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.
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. Place the chicken thighs on a cutting board, skin side up, and pat them dry with paper towels. When the oil is hot, place the chicken in the pan in one layer, skin. My creamy chicken tastes like a five-star restaurant dish but takes only minutes and few ingredients to make.
So that’s going to wrap it up with this special food chicken thighs in a port, wine and cream sauce recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
