Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, chicken thighs in a port, wine and cream sauce. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

If the chicken is fairly thin, you could choose to cook it completely on the stove-top, or simply cut the baking time in half. It's perfect for a quick weeknight meal with a sophisticated taste! Favorite Homemade Meal Made With Wine!

Chicken thighs in a port, wine and cream sauce is one of the most favored of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Chicken thighs in a port, wine and cream sauce is something that I have loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. 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:

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

I am obsessed with creamy sauces. They go really well with almost everything. Stir in chicken broth and wine until blended. Stir in the cream and parsley and heat through.

Instructions to make Chicken thighs in a port, wine and cream sauce:

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.

To prepare chicken, heat a large nonstick skillet over medium-high heat. Combine paprika, thyme, salt, and pepper; rub evenly over chicken. Lightly coat pan with cooking spray. Juicy chicken thighs with crispy skin cooked in a deliciously creamy garlic Parmesan sauce. Perfect served with greens and/or rice for an easy dinner.

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