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