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Braised Portuguese Chicken Recipe

Ingredients

How to make it

  • 1. Preheat oven to 350°F. (175° C.).
  • 2. Whisk 1 cup flour, 1 Tbs. paprika, 1 1/2 tsp. salt, and 1/2 tsp. freshly ground black pepper in large bowl. Add chicken pieces to seasoned flour, 1 at a time, and turn to coat. Heat oil in heavy large skillet over medium-high heat. Add chicken, skin side down, and sauté until brown, 3 to 5 minutes per side. Transfer chicken to plate; reserve skillet.
  • 3. Arrange chicken in single layer in large ovenproof pot. Top with tomatoes and juice, prosciutto, onions, peppers, garlic, parsley, and bay leaves; sprinkle with 1/4 teaspoon paprika.
  • 4. Add wine and Port to reserved skillet. Bring to boil, scraping up browned bits. Remove from heat. Whisk in mustard and tomato paste; pour mixture over chicken and bring to boil. Cover; transfer to oven.
  • 5. Braise chicken until very tender, about 1 1/2 hours. Discard bay leaves and parsley. Using tongs, transfer chicken and toppings to platter. Return sauce in pot to simmer. If thicker sauce is desired, stir 1 Tbs. flour and butter in small bowl until smooth paste forms. Add flour paste to sauce and whisk to blend. Simmer until sauce thickens to desired consistency, whisking often.
  • 6. Season sauce to taste with salt and pepper. Spoon over chicken and serve.
  • The Hidalgo served this with buttered shell pasta, garnished with parsley, and steamed green beans with balsamic vinegar.

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The Cook

elgourmand2 APia, Samoa

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