Roast Chicken with Port Wine
- In a large Dutch oven, lightly brown onion and garlic in olive oil.
- Fry chicken pieces until evenly coloured. Add oil as needed.
- Deglaze with port and reduce by half. Coarsely chop fine herbs and add them to the chicken.
- Add remaining ingredients and season.
- Bring to a boil, cover, and let simmer for 50 minutes.