Ingredients
- 4 garlic (cloves)
- 2 chickens
- 1 tawny port
- 475 ml defatted chicken broth
- 60 ml olive oil
- 60 ml extra-virgin olive oil
- 30 ml balsamic vinegar
- 30 ml oil in
- 30 ml extra-virgin olive oil
- 16 gr all purpose flour
- 16 gr currant jelly (red)
- 14 gr flat-leaf parsley (chopped)
- 12 gr thyme (dried)
- 9 gr tarragon (dried)
- 1 gr coarsely black pepper (ground)
- 1 gr 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.
