Easy Serving Recipe Chicken thighs in a port wine and cream sauce Delicious Nutritious

Easy preparing recipe Chicken thighs in a port wine and cream sauce with 15 ingredients and 8 stages of easy cooking, which is very easy.

Without fail making ultimate Chicken thighs in a port, wine and cream sauce easy, yummy, practical.

Good Evening my mother, now you get prepare recipe Chicken thighs in a port, wine and cream sauce with 15 ingredients and 8 steps. Below this is how to cook, please read carefully.

In cooking there are several level that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no 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. Needed : chicken thighs.

2. Prepare : port.

3. Prepare : enough red wine to cover the chicken in the pan.

4. Needed : mace.

5. Prepare : fennel seeds.

6. Needed : cumin seeds.

7. Prepare : ground coriander.

8. Prepare : nutmeg.

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

10. Needed : light soy sauce.

11. Prepare : lemon.

12. Prepare : ground mixed pepper.

13. Needed : cornflour.

14. Prepare : cream.

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

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

Process 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..

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