Catarina's mother chicken with Port wine / Galinha com vinho do Porto da mãe da Catarina!

ingredients:

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)

water

salt and pepper to taste

rustic bread, thickly sliced and toasted, to serve

method:

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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Uma receita fantástica que vem do blogue Cinco Quartos de Laranja, a primeira das 4 receitas com que vou participar  no 7º aniversário da Laranjinha.