Portuguese Chicken Recipe

Name: Portuguese Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup flour, all-purpose; 1 tablespoon paprika, sweet Hungarian; 1/4 teaspoon paprika, sweet Hungarian; 1 three pound chicken, cut into 8 pieces; 2 tablespoons olive oil, extra virgin; 1 (14 1/2 ounce) can tomatoes, diced in juice; 4 ounces prosciutto, thinly sliced, chopped; 12 cipolline onions or inch-diameter white pearl onion, blanched 1 minute, peeled; 2 roasted red peppers, large, from jar, halved, cut into 3/4-inch-wide strips; 6 garlic cloves, large, pressed; 4 sprigs parsley, fresh large Italian; 4 bay leaves, large, fresh, bruised; 1/2 cup port wine, tawny; 1/2 cup dry white wine; 1 tablespoon Dijon mustard; 1 tablespoon tomato paste; 1 tablespoon butter, room temperature (optional)

Servings: persons

1 cup flour, all-purpose
1 tablespoon paprika, sweet Hungarian
1/4 teaspoon paprika, sweet Hungarian
1 three pound chicken, cut into 8 pieces
2 tablespoons olive oil, extra virgin
1 (14 1/2 ounce) can tomatoes, diced in juice
4 ounces prosciutto, thinly sliced, chopped
12 cipolline onions or inch-diameter white pearl onion, blanched 1 minute, peeled
2 roasted red peppers, large, from jar, halved, cut into 3/4-inch-wide strips
6 garlic cloves, large, pressed
4 sprigs parsley, fresh large Italian
4 bay leaves, large, fresh, bruised
1/2 cup port wine, tawny
1/2 cup dry white wine
1 tablespoon Dijon mustard
1 tablespoon tomato paste
1 tablespoon butter, room temperature (optional)

1
Preheat oven to 350 degrees. Whisk 1 cup flour, 1 tablespoon paprika, 1 1/2 teaspoon salt, and 1/2 teaspoon 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 saute until brown, 3 to 5 minutes per side. Transfer chicken to plate; reserve skillet.
2
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. 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.
3
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 tablespoon 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. Season sauce to taste with salt and pepper. Spoon over chicken and serve.

622

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup flour, all-purpose, 1 tablespoon paprika, sweet Hungarian, 1/4 teaspoon paprika, sweet Hungarian, 1 three pound chicken, cut into 8 pieces, and more.

Yes, Portuguese Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Portuguese Chicken

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