Chicken with Port Wine

cut the chickens into pieces and season with coarse salt.
let it stay like this for 2 hours.
the chicken pieces are dried and are lightly browned in butter or margarine.
cover the pan and let it perspire over a very low heat for 20 minutes.
after this time the finely chopped shallots are added, the pan is covered again and allowed to cook, always gently, for another 10 minutes.
the chickens are removed from the pan and kept in a warm place.
pour the port wine and the brandy into the pan where the chickens are cooked and let the mixture boil until all the residues that have stuck to the bottom have dissolved.
add the cream, stirring constantly, preferably with the wire rod, until the cream thickens slightly.
add the mushrooms previously sautéed in a little butter and season the sauce with pepper.
the chickens are introduced back into the pan and left for another 10 to 15 minutes.
they are served inside a covered plate and are served with Creole rice.