Ingredients
- 4 garlic (cloves)
- 2 chickens
- 1 tawny port
- 2 c defatted chicken broth
- 1/4 cup olive oil
- 1/4 c extra-virgin olive oil
- 2 tb balsamic vinegar
- 2 tablespoons oil in
- 2 tb extra-virgin olive oil
- 2 tb all purpose flour
- 1 tb currant jelly (red)
- 1 tb flat-leaf parsley (chopped)
- 2 tb thyme (dried)
- 2 tb tarragon (dried)
- 1/2 t coarsely black pepper (ground)
- 1/2 teaspoon pepper
- 1 slice onion
- some black pepper
- some noodles
cover and cook for 20-30 minutes more or until chicken is cooked through. Season with salt and pepper to taste. If desired, serve with cooked noodles and garnish with chopped parsley. Per serving (without noodles): 555 calories, 25 grams fat, 124 milligrams cholesterol.
