Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, chicken thighs in a port, wine and cream sauce. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

This budget-friendly recipe for chicken thighs and a little wine and mushrooms makes a tasty meal with rice or noodles. The dish calls for chicken thighs, but feel free to use boneless chicken breasts for a lighter meal. Garlic and parsley are the simple seasonings in the mushroom 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 appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Chicken thighs in a port, wine and cream sauce is something that I have loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have chicken thighs in a port, wine and cream sauce using 15 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Chicken thighs in a port, wine and cream sauce:

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

Place the flour in a shallow dish. Rinse chicken thighs and pat dry. Carefully loosen skin from flesh with hands, but do not remove skin. Mix gingerbread spices, curry, nutmeg and ginger in a bowl.

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.

I have had chicken in white wine cream sauce at a local restaurant and found it was probably my favorite chicken dish. Note: if using skinless boneless thighs, I sugge. Learn how to make Chicken in Wine Cream Sauce. Garnish with oregano sprigs and cranberries, if desired. Chicken Breast with Orange and Chorizo On dine chez Nanou.

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