Chicken With Port Cream French Style
|Broiler fryer chicken||3 Pound, cut up (1 Whole)|
|Salt||1 1⁄2 Teaspoon|
|Port wine||1⁄2 Cup (8 tbs)|
|Heavy cream||3⁄4 Cup (12 tbs)|
|Chopped parsley||1 Tablespoon|
|Frozen shoestring potatoes||12 Ounce (1 Package)|
Sprinkle chicken pieces with salt.
Heat butter in a wide heavy frying pan and brown chicken on all sides; cook a few pieces at a time if necessary, but do not crowd pan.
Return all chicken to pan and add wine and cream.
Cover tightly and simmer gently for about 40 minutes or until chicken is very tender.
Remove chicken to a serving dish and keep warm.
Boil juices over highest heat until reduced to about 1 1/3 cups.
Beat egg yolks and add some of the hot liquid; then blend yolk mixture with sauce in pan.
Cook over low heat just long enough to thicken sauce.
Stir constantly; do not boil.
Pour over chicken; garnish with parsley