Ultimate Cooking Recipe Chicken thighs in a port wine and cream sauce Very Delicious

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15 ingredients, 8 steps, cooking Chicken thighs in a port, wine and cream sauce

Good Afternoon all, at this time you get prepare recipe Chicken thighs in a port, wine and cream sauce with 15 ingredients and 8 steps. Next this is how to prepare, please pay attention carefully.

In cooking there are some levels that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 15 ingredients and 8 stages of easy cooking Chicken thighs in a port, wine and cream sauce.

Ingredients all Chicken thighs in a port, wine and cream sauce

1. Prepare : chicken thighs.
2. Prepare : port.
3. Prepare : enough red wine to cover the chicken in the pan.
4. Prepare : mace.
5. Prepare : fennel seeds.
6. It’s : cumin seeds.
7. It’s : ground coriander.
8. You need : nutmeg.
9. Prepare : fresh ginger about the size of your thumb.
10. It’s : light soy sauce.
11. You need : lemon.
12. Prepare : ground mixed pepper.
13. Prepare : cornflour.
14. It’s : cream.
15. You need : little salt for the marinade (not too much).

If all ingredients Chicken thighs in a port, wine and cream sauce it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking 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.
   
9. Finish and Enjoy.

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