Chicken thighs in a port, wine and cream sauce Return chicken thighs back into the pan with sauce. Place the flour in a shallow dish. Rinse chicken thighs and pat dry.

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Ingredients Chicken thighs in a port, wine and cream sauce namely:

Provide 400 g of chicken thighs.
You need 4 tbsps of port.
Provide of enough red wine to cover the chicken in the pan.
Take 1 tbsp of mace.
Provide 1 tbsp of fennel seeds.
Provide 1 tbsp of cumin seeds.
Take 1 tbsp of ground coriander.
You need 1 tsp of nutmeg.
You need Piece of fresh ginger about the size of your thumb.
Take 1 tbsp of light soy sauce.
Take 1 of lemon.
Take 1 tbsp of ground mixed pepper.
You need 1 tbsp of cornflour.
Take 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. 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.

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Instructions create Chicken thighs in a port, wine and cream sauce

After all the ingredients are ready, here are 8 steps guides how to make them.

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. Pour the port, white wine and chicken stock over the chicken, and scatter the figs around the Remove the chicken from the pan and cover with aluminium foil. Whisk in the cream and pour over the. I lightened up this popular French chicken dish known as Poulet Au Vinaigre, which is made with chicken thighs and shallots cooked in red wine What would have been a perfectly lovely chicken in a white wine and cream sauce was, in my opinion completely ruined by the addition of a half a cup of.

While cooking many get failures, here are a few how-tos you need to pay attention to. There are various ways that need to be considered, such as selection raw materials. The ingredients used must be good quality and still fresh. cook utensils and spices must be selected clean. For more details, please read tips cook Chicken thighs in a port, wine and cream sauce so that get perfect results.

Tips

Action in the kitchen that is usual done by everyone, but not everyone has talent in cooking. Some things we need to pay attention to when cooking produces artificial results that are special, what are those?

Assignment ingredients chicken thighs, port, enough red wine to cover the chicken in the pan, mace, fennel seeds, cumin seeds, ground coriander, nutmeg, fresh ginger about the size of your thumb, light soy sauce, lemon, ground mixed pepper, cornflour, cream, little salt for the marinade (not too much), will affect the cooking results. Election as many as 15 fresh ingredients will be very good because the reserves nutrition is still very good.
Utensils the cook used must also match what is being cooked. And it must be noted that the cleanliness of the cooking utensil does not affect the taste and nutritional content.
How to make Chicken thighs in a port, wine and cream sauce, includes what ingredients must be processed first and when to add the spices. Watch the steps. Starting with Finely chop the ginger and add to the chicken in a bowl with the spices, pepper, port, salt and the juice of 1 lemon.. After that, Mix it all well ensuring that the chicken is thoroughly covered and allow to sit at room temperature for about an hour.. After that, 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. Then, 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.. Next, Add the soy sauce and simmer until the liquid is reduced by at least half.. Dont forget, 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).. Next, 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.. Dont forget, Serve immediately with vegetables of choice. I used mashed potato made with cream and white pepper, brussels sprouts, carrots and suede.. Next, This recipe consists of 8 steps. This is done in order to produce processed which has nutritional quality and aroma dishes are maintained without reducing the delicacy of the dishes. You already know what you need to pay attention to when cooking, right? Try to use and choose the right food ingredients and follow how make Chicken thighs in a port, wine and cream sauce correctly. Good luck … !!!