Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, chicken thighs in a port, wine and cream sauce. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Chicken thighs in a port, wine and cream sauce is one of the most popular of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Chicken thighs in a port, wine and cream sauce is something which I have loved my entire life.
A very simple dish to make yet so delicious chicken recipe. 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.
To get started with this particular recipe, we have to first prepare a few components. You can cook 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:
- Make ready 400 g chicken thighs
- Take 4 tbsps port
- Take enough red wine to cover the chicken in the pan
- Get 1 tbsp mace
- Take 1 tbsp fennel seeds
- Get 1 tbsp cumin seeds
- Make ready 1 tbsp ground coriander
- Get 1 tsp nutmeg
- Make ready Piece fresh ginger about the size of your thumb
- Take 1 tbsp light soy sauce
- Take 1 lemon
- Take 1 tbsp ground mixed pepper
- Prepare 1 tbsp cornflour
- Prepare 200 ml cream
- Get 1 little salt for the marinade (not too much)
Chicken thighs are so deliciously tender and the creamy white wine sauce is silky, smooth & simply addictive. What an easy one skillet chicken recipe! Bring to a boil and then reduce to a simmer. Return the chicken to the sauce, layering it on top of the.
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.
To prepare chicken, heat a large nonstick skillet over medium-high heat. Combine paprika, thyme, salt, and pepper; rub evenly over chicken. Lightly coat pan with cooking spray. Stir in chicken broth and wine until blended. Stir in the cream and parsley and heat through.
So that’s going to wrap it up for this special food chicken thighs in a port, wine and cream sauce recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
