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

Recipe: Appetizing Chicken thighs in a port, wine and cream sauce Delicious, fresh and tasty.

Chicken thighs in a port, wine and cream sauce. 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.

Return chicken thighs back into the pan with sauce.

One pan creamy sauce chicken dish with porcini mushrooms.

A very simple dish to make yet so delicious chicken recipe.

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. You need 4 tbsps of port.

3. You need of enough red wine to cover the chicken in the pan.

4. Prepare 1 tbsp of mace.

5. You need 1 tbsp of fennel seeds.

6. It’s 1 tbsp of cumin seeds.

7. Prepare 1 tbsp of ground coriander.

8. You need 1 tsp of nutmeg.

9. Prepare Piece of fresh ginger about the size of your thumb.

10. Prepare 1 tbsp of light soy sauce.

11. It’s 1 of lemon.

12. Prepare 1 tbsp of ground mixed pepper.

13. You need 1 tbsp of cornflour.

14. It’s 200 ml of cream.

15. Prepare 1 of little salt for the marinade (not too much).

Made in one pan using chicken breasts.

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.

Chicken thighs in a port, wine and cream sauce step by step

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..

Place the flour in a shallow dish.

Learn how to make Chicken in Wine Cream Sauce.

Garnish with oregano sprigs and cranberries, if desired.

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.