Best Advice to Preparing Yummy Chicken thighs in a port, wine and cream sauce

Do you want to know ways to get through the week with healthy but appetizing dishes that will make you feel happy? This healthful, quick but tasteful Chicken thighs in a port, wine and cream sauce recipe is the answer.

We hope you got benefit from reading it, now let's go back to chicken thighs in a port, wine and cream sauce recipe. You can cook chicken thighs in a port, wine and cream sauce using 15 ingredients and 0 steps. Here is how you cook that.

To prepare an extraordinary Chicken thighs in a port, wine and cream sauce, here are the materials needed:

1. Provide 400 g of chicken thighs.
2. Get 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. Prepare 1 tbsp of fennel seeds.
6. Use 1 tbsp of cumin seeds.
7. Take 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. Use 1 tbsp of light soy sauce.
11. Take 1 of lemon.
12. Use 1 tbsp of ground mixed pepper.
13. You need 1 tbsp of cornflour.
14. Use 200 ml of cream.
15. Provide 1 of little salt for the marinade (not too much).

After readying the materials, next you are ready to make your appetizing Chicken thighs in a port, wine and cream sauce by following the guidances below:

And finally, feel free to use boneless, skinless chicken thighs in this chicken mushroom recipe, too. What's the best way to serve this. Pan-cooked boneless, skinless, chicken breasts, with mushrooms, fresh tomatoes, and port wine. Heat the butter in a heavy skillet and add the chicken pieces. Chicken Breasts With Mustard Cream Sauce.

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

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Serving homemade Chicken thighs in a port, wine and cream sauce but with a famous restaurant's taste. Very satisfying isn't it? If you wish more friends are able to eat adelicious Chicken thighs in a port, wine and cream sauce without going to restaurants, don't hestitate to share this recipe .

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