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

Chicken thighs in a port, wine and cream sauce. Chicken thighs in a port, wine and cream sauce is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It's enjoyed by millions every day.

To prepare sauce, combine port and broth in a small saucepan; bring to a boil. Remove from heat; stir in butter until melted. Spoon sauce over chicken, and sprinkle with cheese. You can cook Chicken thighs in a port, wine and cream sauce using 15 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Chicken thighs in a port, wine and cream sauce

1. Prepare 400 g of chicken thighs.
2. Prepare 4 tbsps of port.
3. It's of enough red wine to cover the chicken in the pan.
4. It's 1 tbsp of mace.
5. You need 1 tbsp of fennel seeds.
6. You need 1 tbsp of cumin seeds.
7. Prepare 1 tbsp of ground coriander.
8. You need 1 tsp of nutmeg.
9. You need Piece of fresh ginger about the size of your thumb.
10. You need 1 tbsp of light soy sauce.
11. Prepare 1 of lemon.
12. It's 1 tbsp of ground mixed pepper.
13. You need 1 tbsp of cornflour.
14. Prepare 200 ml of cream.
15. You need 1 of little salt for the marinade (not too much).

Stir in chicken broth and wine until blended. Stir in the cream and parsley and heat through. 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.

Chicken thighs in a port, wine and cream sauce instructions

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..

If you don't have port handy, a sweet red wine will also work, but using port is well worth the effort. Enjoy chicken mushroom in a cream sauce. 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. If you don't have port handy, a sweet red wine will also work, but using port is well worth the effort.