1/2 free range chicken, cut into pieces
1 medium onion, chopped
0,5dl olive oil
1 small bunch parsley, chopped
1dl Port wine
1 tbsp plain flour (toasted in a dry frying pan)
salt and pepper to taste
In a small bowl, mix the flour with a little hot water and whisk until you have a paste.
Heat the olive oil in a large pan. Add the onion and parsley and cook over a low heat until the onion is golden brown.
Add the chicken pieces, season with salt and pepper and cook for a few minutes, stirring occasionally.
Add enough water to cover the chicken, the Port wine and stir in the flour paste.
Cover with a lid and cook until the chicken is tender and the sauce has reduced and thickened.
Serve the chicken and sauce over slices of toasted rustic bread.
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