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. Don't let the richness of the sauce deceive you. Chicken stock, dry white wine, and cream or half-and-half are the sauce components, making it lighter than it tastes.
Can I use boneless chicken thighs instead of bone-in thighs?
This recipe is designed for juicy chicken thighs that do.
Rinse chicken thighs and pat dry.
You can have Chicken thighs in a port, wine and cream sauce using 15 ingredients and 8 steps. Here is how you cook that.
Ingredients of Chicken thighs in a port, wine and cream sauce
- You need 400 g of chicken thighs.
- Prepare 4 tbsps of port.
- It's of enough red wine to cover the chicken in the pan.
- Prepare 1 tbsp of mace.
- It's 1 tbsp of fennel seeds.
- Prepare 1 tbsp of cumin seeds.
- You need 1 tbsp of ground coriander.
- Prepare 1 tsp of nutmeg.
- Prepare Piece of fresh ginger about the size of your thumb.
- It's 1 tbsp of light soy sauce.
- It's 1 of lemon.
- It's 1 tbsp of ground mixed pepper.
- Prepare 1 tbsp of cornflour.
- Prepare 200 ml of cream.
- Prepare 1 of little salt for the marinade (not too much).
Carefully loosen skin from flesh with hands, but do not remove skin. Mix gingerbread spices, curry, nutmeg and ginger in a bowl. The port wine sauce is simmered and whisked with cream before serving. Pour the port, white wine, and chicken stock over the chicken, and scatter the.
Chicken thighs in a port, wine and cream sauce step by step
- Finely chop the ginger and add to the chicken in a bowl with the spices, pepper, port, salt and the juice of 1 lemon..
- Mix it all well ensuring that the chicken is thoroughly covered and allow to sit at room temperature for about an hour..
- 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.
- 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..
- Add the soy sauce and simmer until the liquid is reduced by at least half..
- 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)..
- 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..
- Serve immediately with vegetables of choice. I used mashed potato made with cream and white pepper, brussels sprouts, carrots and suede..
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. Add wine and Worcestershire sauce and. Chicken thighs are forgiving enough as it is, so why bother cooking them sous vide?
