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<h3><span style="color: #4a6304;">Dansk: Portvinskylling</span></h3>
<ul>
<li>1 kylling</li>
<li>Lidt margarine/rapsolie</li>
<li>Salt &amp; peber</li>
<li>100 ml portvin, m&oslash;rk</li>
<li>250 ml fl&oslash;de</li>
<li>1 fed hvidl&oslash;g</li>
<li>250 g champignon i skiver</li>
</ul>
<ol>
<li>Sk&aelig;r kyllingen i mindre stykker.</li>
<li>Brun dem i margarine/olie og krydr med salt &amp; peber.</li>
<li>Portvin h&aelig;ldes ved og kyllingen simrer til m&oslash;r (45 minutter).</li>
<li>Tag kyllingestykkerne op. H&aelig;ld fl&oslash;den og hvidl&oslash;get i skyen og sm&aring;kog i et par minutter.</li>
<li>L&aelig;g kyllingestykkerne tilbage i saucen.</li>
<li>Champignonskiverne ristes p&aring; en t&oslash;r pande og drysses over kyllingen ved serveringen.</li>
</ol>
<hr />
<h3><span style="color: #4a6304;">English: Port wine chicken</span></h3>
<ul>
<li>1 chicken, cut into 8 joints</li>
<li>A little margarine/rapeseed oil</li>
<li>Salt &amp; pepper</li>
<li>100 ml port wine, dark</li>
<li>250 ml cream</li>
<li>1 garlic clove</li>
<li>250 g mushrooms, sliced</li>
</ul>
<ol>
<li>Fry the chicken joints in the margarine/oil and season with salt &amp; pepper.</li>
<li>Pour in the Port wine over and simmer until the chicken is tender (45 &ndash; 60 minutes).</li>
<li>Remove the chicken pieces. Pour the cream and garlic into the sauce and simmer for a few minutes.</li>
<li>Return the chicken pieces to the sauce.</li>
<li>Toast the mushrooms on a dry pan and sprinkle over the chicken when serving.</li>
</ol>
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<p><span style="color: #f29d12;">Keywords:</span> hel kylling, kylling, sovs, sauce, Portvin, champignon, svampe, fl&oslash;de &middot; whole chicken, chicken, sauce, Portwine, mushrooms, double cream &middot; ganze H&auml;nchen, H&auml;nchen, So&szlig;e, Sauce, Portwein, Pilze, Sahne.</p>
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