Frango na pucara ( portuguese chicken)

4 Servings

Ingredients

Quantity Ingredient
¼ pounds Prosciutto cut into 1/4' cubes
4 mediums Tomatoes; pelled, seeded and chopped
1 3-lb chicken; cut in 8
Salt and pepper; to taste
2 Cloves garlic; crushed
12 Pearl onions; peeled
4 tablespoons Very cold butter; diced
½ cup Port or Madera wine
2 tablespoons Cognac
1 cup Dry white wine
2 tablespoons Mustard

Directions

1. Season chicken pieces with salt and pepper. Chill 1 hour 2. Soak ham in cold water to remove some of the salt. Drain 3. Pre heat oven to 375

4. Place chicken in a baking dish, one with a lid. Add the ham, the tomatoes, the garlic and the onions 5. Spread chilled pieces of butter on top.

6. Pour the wines and the cognac.

7. Add the mustard , cover and bake for about 50 minutes until cooked.

8. Remove lid and bake further 30 minutes to brown. Serve with potatoes NOTES : From the book": As Melhores Receitas da Cozinha Portuguesa",Editora Globo

Recipe by: Miriam Podcameni Posvolssky Posted to MC-Recipe Digest V1 #873 by Leon & Miriam Posvolsky <miriamp@...> on Oct 28, 1997

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