This is such an easy dish to make, you simply brown the chicken pieces and simmer them in cream and port until soft, and then you boil down the cooking liquid until it is a mellow, brown, caramalised colour.
This dish serves four and is bound to please.
Ingredients
Two tablespoons butter or margarine
One chicken, cut into pieces
½ cup port or Old Brown Sherry
¾ cup of cream
Salt and pepper
One or two tablespoons chopped parsley
Method
In a large frying pan, over medium heat, heat the butter or margarine.
Add chicken and cook until brown on all sides (about 20 minutes).
Combine port and cream and add to chicken.
Bring the mixture to a boil, cover with a lid or foil and reduce the heat.
Simmer until chicken is cooked, about 30 minutes.
Remove the chicken from the pan and arrange in a serving dish.
Skim and discard fat from pan juices.
Boil pan juices over high heat until reduced to about one cup.
Season to taste with salt and pepper.
Pour sauce over chicken and sprinkle with parsley.
Serve with potatoes (boiled, baked or mashed).
