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Practical Way to Homemade 5-Star Chicken thighs in a port, wine and cream sauce

Wishing to eat Chicken thighs in a port, wine and cream sauce a 5-star restaurant's, but for a few causes are not able to go to restaurants. This page gonna guide you with useful ways on cooking a Chicken thighs in a port, wine and cream sauce like a famous chef made.

Chicken thighs in a port, wine and cream sauce

We hope you got insight from reading it, now let's go back to chicken thighs in a port, wine and cream sauce recipe. You can cook chicken thighs in a port, wine and cream sauce using 15 ingredients and 8 steps. Here is how you cook that.

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

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

After readying the materials, now you are ready to make your tasty 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..

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. Stir in chicken broth and wine until blended. Stir in the cream and parsley and heat through. Sautéing the chicken: Heat the oil in a large skillet over medium high heat.

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

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