CHICKEN IN PORT SAUCE   
  Ingredients :
    8 pieces of chicken
    ¾ cup onion, finely chopped
    10 oz (300 g) cooked peas
    2 – 3 tomatoes, peeled, seeded and chopped
    3 carrots, cooked, cut julienne style (may be replaced with baby carrots)
    1 cup tawny port
    3 bay leaves
    ½ cup golden raisins
    ½ cup vegetable oil
    2- 3 tablespoons butter
    Salt
    Pepper
    ½ cup water
    ½ cup tomato juice

  Preparation:

Place chicken pieces in a bowl, and marinate in port and bay leaves for 1 hour. Reserve marinade.

Heat oil and butter in a large skillet or pan and sauté onion until tender. Add tomatoes, carrots, salt and pepper. Cook over low heat for 5 minutes. Add chicken pieces and cover pan. Cook for 15 to 20 minutes or until chicken is tender but not fully cooked. Add port marinade with bay leaves, water, raisins, and tomato juice. Continue cooking for 10 minutes more. Add peas and boil for 2 minutes. Remove bay leaves.

Remove chicken pieces from the pan and arrange them on a serving dish. Pour sauce over chicken.

Serve with mashed potatoes.
 
        6 – 8 servings
       
 
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