Chicken In Port With Sage

Serve with rice or pasta.

1 kg chicken meat, diced
3 medium onions, chopped
6 cloves garlic, crushed
ground black pepper
sunflower oil

450ml / 15 fl oz port or red wine

450ml / 15 fl oz water
3 tbsp sage, fresh or dried, chopped
2 tbsp arrowroot
2 chicken stock cubes

Put the first block of ingredients in a pan large enough to hold all the ingredients. Fry until the chicken is cooked through or at very least shows no visible rawness. Add the wine or port, then reduce the heat. Mix the remaining ingredients in a jug, and pour into the pan. Bring to the boil then cook until the arrowroot takes effect and gives a gooey sauce.