1 chicken
1 tin of champignons, sliced finely
1 onion, finely diced
½ dried onion, in fine slices
2 tbsp Worcestershire sauce
4 dashes of soy sauce
salt and pepper
2 tbsp port wine

Wash the chicken and cut into 8 pieces

Season with salt and pepper, soy sauce and Worcestershire sauce and let it stand for some time.

Sauté the onion and dried onion in a saucepan with a little oil and when golden add the pieces of chicken and continue cooking.

Finally, add the marinade, 1 or 2 cups of water and boil until the sauce is well reduced.

Before removing from the fire, add the champignons and the port wine and serve.