A tasty treat for a cold evening.
Fry chicken breasts or thighs until browned. Add a cup or two of port and simmer on medium to high until the chicken is cooked and the port is well reduced. Let the pan cool for a bit, then stir in some cream. Bring back to the boil until the liquid thickens.
Serve with potatoes or rice, and vegetables or salad.
Sounds good Ian - have a very happy Christmas weekend ... and just up the road I'm having a white Christmas for a change - cheers Hilary
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