1. Melt the butter in a heavy-bottomed non-reactive saucepan. Add the chopped onions and cook until translucent. 2. 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. 3. 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. 4. Add the chicken pieces and heat over a low flame. 5. Serve with rice, noodles, biscuits, or rustic bread. ---------------------------------------------------------------------------
Nutrition
Ingredients
