INGREDIENTS

INSTRUCTIONS

This recipe is perfect for those of us who get home dead tired,
desperately tired but with no desire to actually cook anything. The
gravy can be cooked ahead of time and refrigerated or frozen: or made
on the spot, if you feel energetic.  The chicken you can roast
yourself (again, if you feel like it) or pick up from the nearest
place which roasts chickens and wraps them up for passersby (often
using the kind of oven-with-rotating-spits which Peter refers to as
"the chicken-torturing device"). Serve with mashed potatoes or
noodles: or, if you have energy enough, dumplings.  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.  Re:  the gravy:  There's
never enough of it.  If I were you, I'd  double the recipe.  You can
always freeze what you don't use.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 194
Calories From Fat: 78
Total Fat: 8.9g
Cholesterol: 22.9mg
Sodium: 132.5mg
Potassium: 36.8mg
Carbohydrates: 28.5g
Fiber: <1g
Sugar: 13.3g
Protein: <1g