Hey everyone, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, chicken thighs in a port, wine and cream sauce. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Chicken thighs in a port, wine and cream sauce is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. Chicken thighs in a port, wine and cream sauce is something that I have loved my entire life. They’re nice and they look fantastic.
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.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook chicken thighs in a port, wine and cream sauce using 15 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Chicken thighs in a port, wine and cream sauce:
- Take 400 g chicken thighs
- Get 4 tbsps port
- Make ready enough red wine to cover the chicken in the pan
- Get 1 tbsp mace
- Make ready 1 tbsp fennel seeds
- Prepare 1 tbsp cumin seeds
- Take 1 tbsp ground coriander
- Make ready 1 tsp nutmeg
- Prepare Piece fresh ginger about the size of your thumb
- Make ready 1 tbsp light soy sauce
- Prepare 1 lemon
- Get 1 tbsp ground mixed pepper
- Make ready 1 tbsp cornflour
- Prepare 200 ml cream
- Make ready 1 little salt for the marinade (not too much)
Carefully loosen skin from flesh with hands, but do not remove skin. Mix gingerbread spices, curry, nutmeg and ginger in a bowl. I have had chicken in white wine cream sauce at a local restaurant and found it was probably my favorite chicken dish. Note: if using skinless boneless thighs, I sugge.
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.
Learn how to make Chicken in Wine Cream Sauce. Garnish with oregano sprigs and cranberries, if desired. Pour the port, white wine and chicken stock over the chicken, and scatter the figs around the Remove the chicken from the pan and cover with aluminium foil. Whisk in the cream and pour over the. I lightened up this popular French chicken dish known as Poulet Au Vinaigre, which is made with chicken thighs and shallots cooked in red wine What would have been a perfectly lovely chicken in a white wine and cream sauce was, in my opinion completely ruined by the addition of a half a cup of.
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