Portugese Chicken

by Grace Boyle on October 10, 2011

Post image for Portugese Chicken

I found this dish in Bon Appetit earlier this year and loved the heartiness of the meal. It traces back to a traditional Portugese dish that was cooked in a terra cotta jug (we don’t, no worries) and it is baked and braised.

This is great for the upcoming cold months to stay warm and once it’s cooking, you can sit back and sip some Portugese red wine, like a Duoro.

This recipe makes four servings and leave enough time for cooking it (approximately 2 hours). Note: this is amazing as a leftover.

 

[Modified from Bon Appetit]

You Will Need:

  • 1 cup all purpose flour
  • 2 tablespoons paprika
  • 1 3- to 3 1/4-pound chicken, cut into 8 pieces
  • 2 tablespoons extra-virgin olive oil
  • 1 14.5-ounce can diced tomatoes in juice
  • 12 cipolline onions (blanched 1 minute, peeled)
  • 2 large roasted red peppers from jar (cut into strips)
  • 6 large garlic cloves (chopped)
  • 4 large fresh Italian parsley sprigs
  • 4 large fresh bay leaves, bruised
  • 1/2 cup dry white wine
  • 1/2 cup tawny Port
  • 1 tablespoon Dijon mustard
  • 1 tablespoon tomato paste
  • 1 tablespoon butter, room temperature
Method:
Preheat oven to 350°F.
Whisk 1 cup flour, 1 tablespoon paprika, salt and pepper in a large bowl. Add the chicken pieces to the seasoned flour and turn to coat each piece.
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 and save what’s in the skillet (don’t wash).
Arrange chicken in single layer in large ovenproof pot. Top with tomatoes and juice, onions, peppers, garlic, parsley, and bay leaves; sprinkle with a bit of paprika over the top.
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 and transfer to the oven.
Braise chicken until very tender, about 1 1/2 hours.
Discard bay leaves and parsley. Using tongs, transfer chicken and toppings to platter for serving. Return sauce in pot to simmer.
Add flour paste to sauce and whisk to blend completely. Simmer until the sauce thickens to desired consistency, whisking often. Spoon the sauce over chicken and serve.
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  • http://danasfoodforthought.wordpress.com/ Dana

    This sounds insanely delicious…. I will definitely have to try it out as it gets cooler!

    • http://www.smallhandsbigideas.com Grace Boyle

      It really is! There are so many spices in here that the aroma is amazing.

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