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Before you jump to Chicken thighs in a port, wine and cream sauce recipe, you may want to read this short interesting healthy tips about Ways To Live Green And also Conserve Money In The Kitchen.

Until fairly recently any individual who indicated concern about the destruction of the environment raised skeptical eyebrows. That's a thing of the past now, with all people being aware of the problems besetting the planet as well as the shared responsibility we have for turning things around. According to the industry experts, to clean up the natural environment we are all going to have to make some changes. Each and every family ought to start making changes that are environmentally friendly and they should do this soon. The kitchen is a good place to start saving energy by going more green.

Start out with exchanging the bulbs. Do this for your house, not only the kitchen. You should change your incandescent lights along with energy-saver, compact fluorescent light bulbs. Although costing a little more initially, these types of bulbs last as long as ten of the conventional type as well as using a lot less energy. Changing the light bulbs would likely keep a great deal of bulbs out of the landfills, and that's good. You also have to get the habit of turning off the lights when there is nobody in a area. The kitchen lights in particular will often be left on the entire day, just because the family tends to spend a lot of time there. Certainly this also happens in different rooms, not merely the kitchen. Try keeping the lights off if you don't absolutely need them, and see just how much electricity you can save.

As you can see, there are plenty of little elements that you can do to save energy, and save money, in the kitchen alone. It is reasonably easy to live green, all things considered. It's about being functional, most of the time.

We hope you got insight 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 8 steps. Here is how you achieve that.

The ingredients needed to prepare Chicken thighs in a port, wine and cream sauce:

1. You need 400 g of chicken thighs.
2. Take 4 tbsps of port.
3. Prepare of enough red wine to cover the chicken in the pan.
4. Prepare 1 tbsp of mace.
5. Provide 1 tbsp of fennel seeds.
6. Get 1 tbsp of cumin seeds.
7. Take 1 tbsp of ground coriander.
8. Provide 1 tsp of nutmeg.
9. Get Piece of fresh ginger about the size of your thumb.
10. Take 1 tbsp of light soy sauce.
11. Get 1 of lemon.
12. You need 1 tbsp of ground mixed pepper.
13. Prepare 1 tbsp of cornflour.
14. You need 200 ml of cream.
15. Use 1 of little salt for the marinade (not too much).

Instructions to make 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..

If you don't have port handy, a sweet red wine will also work, but using port is well worth the effort. Enjoy chicken mushroom in a cream sauce. Stir in chicken broth and wine until blended. Stir in the cream and parsley and heat through. Sautéing the chicken: Heat the oil in a large skillet over medium high heat.

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