Poulet Au Porto(Chicken With Port Cream) - cooking recipe

Ingredients

2 Tbsp. butter
1 broiler-fryer chicken (3 1/2 to 4 lb.), cut up
1/2 c. Port wine
3/4 c. whipping cream
salt and pepper to taste
1 to 2 Tbsp. chopped parsley

Preparation

In a wide frying pan over medium heat, melt butter.
Add chicken and cook until all sides are browned (about 20 minutes). Combine Port and cream and pour over chicken.
Bring to a boil; cover, reduce heat and simmer until meat near thigh bone is no longer pink (about 30 minutes).