Good Idea to Serving Perfect Chicken thighs in a port, wine and cream sauce

Hoping to dine Chicken thighs in a port, wine and cream sauce a best restaurant's, but for some reasons are not able to go to restaurants. This page is going to help you with helpful procedures on cooking a Chicken thighs in a port, wine and cream sauce like a famous chef made.

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

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

After readying the components, next you are ready to cook your appetizing Chicken thighs in a port, wine and cream sauce by following the guidances on this section:

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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