Reference to Producing 5-Star Chicken thighs in a port, wine and cream sauce

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

1. Use 400 g of chicken thighs.
2. Use 4 tbsps of port.
3. Provide of enough red wine to cover the chicken in the pan.
4. Prepare 1 tbsp of mace.
5. Take 1 tbsp of fennel seeds.
6. Provide 1 tbsp of cumin seeds.
7. Prepare 1 tbsp of ground coriander.
8. Provide 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. Use 1 of lemon.
12. Use 1 tbsp of ground mixed pepper.
13. Use 1 tbsp of cornflour.
14. Take 200 ml of cream.
15. Take 1 of little salt for the marinade (not too much).

After preparing the materials, now you are good to make your appetizing Chicken thighs in a port, wine and cream sauce by following the instructions 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..

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. 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.

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

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Simple tips to make Chicken thighs in a port, wine and cream sauce

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