Step-by-Step Guide to Make Speedy Chicken thighs in a port, wine and cream sauce

Chicken thighs in a port, wine and cream sauce.

Hello everybody, I hope you're having an amazing day today. Today, we're going to make a special dish, chicken thighs in a port, wine and cream sauce. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Chicken thighs in a port, wine and cream sauce is one of the most well liked of recent trending foods on earth. It is simple, it's fast, it tastes delicious. It's enjoyed by millions every day. They're nice and they look wonderful. Chicken thighs in a port, wine and cream sauce is something which I have loved my entire life.

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

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..

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