Chicken With Port Cream French Style
|Broiler-fryer chicken||3 1⁄2 Pound, cut up|
|Port||1⁄2 Cup (8 tbs)|
|Whipping cream||3⁄4 Cup (12 tbs)|
|Egg yolks||2 Large|
|Chopped parsley||1 Teaspoon|
Rinse chicken and pat dry.
Pull off and discard lumps of fat.
Melt butter in a 10- to 12-inch frying pan over medium heat; add chicken, a portion at a time, without crowding, and brown on all sides.
Return chicken (except breast pieces) to pan; add port and cream.
Reduce heat, cover, and simmer for 20 minutes.
Add breast pieces; continue to simmer, covered, until meat at thighbone is no longer pink (cut to test), about 20 more minutes.
Transfer chicken to a serving dish and keep warm.
Boil pan juices over high heat until reduced to about 1 1/3 cups.
In a small bowl, lightly beat egg yolks; beat in a little of the hot sauce, then return yolk mixture to pan.
Cook over low heat, stirring constantly, just until sauce is thickened, 7 to 10 minutes; do not boil.
Pour sauce over chicken and sprinkle with parsley.
Season to taste with salt.