Directions:
- Melt the butter in a heavy-bottomed non-reactive saucepan. Add the chopped onions and cook until translucent.
- Add the flour, and cook until the roux is golden brown. Pour in the beef stock and port. Add lemon slices, bay leaves, salt and pepper.
- Allow the sauce to cook for about 20 minutes, stirring occasionally, then pour through a fine strainer, test for seasoning, and add vinegar and salt or pepper to taste.
- Add the chicken pieces and heat over a low flame.
- Serve with rice, noodles, biscuits, or rustic bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 457.74 Kcal (1916 kJ) | ||
| Calories from fat | 277.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.85g | 47% | |
|---|---|---|---|
| Cholesterol | 150.44mg | 50% | |
| Sodium | 444.45mg | 19% | |
| Potassium | 562.94mg | 12% | |
| Total Carbs | 11.05g | 4% | |
| Sugars | 3.45g | 14% | |
| Dietary Fiber | 1.51g | 6% | |
| Protein | 28.95g | 58% | |
| Vitamin C | 20mg | 33% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2mg | 11% | |
| Calcium | 52.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 139.25 Kcal (583 kJ) | ||
| Calories from fat | 84.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.39g | 47% | |
|---|---|---|---|
| Cholesterol | 45.77mg | 50% | |
| Sodium | 135.2mg | 19% | |
| Potassium | 171.25mg | 12% | |
| Total Carbs | 3.36g | 4% | |
| Sugars | 1.05g | 14% | |
| Dietary Fiber | 0.46g | 6% | |
| Protein | 8.81g | 58% | |
| Vitamin C | 6.1mg | 33% | |
| Iron | 0.6mg | 11% | |
| Calcium | 15.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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