Portuguese Chicken (Frango na Púcara)

Portuguese Chicken (Frango na Púcara)
Yield
4servings
Yield
4servings
Portuguese Chicken (Frango na Púcara)
Yield
4servings
Yield
4servings
Ingredients
  • 1cup flour
  • 1tablespoon Hungarian sweet paprikaplus 1/4 teaspoon
  • 1each chickencut into 8 pieces
  • 2tablespoons extra-virgin olive oil
  • 1pound canned diced tomatoes
  • 4ounces prosciuttothinly sliced and chopped
  • 12each pearl onionsblanched 1 minute, peeled
  • 2each red peppersfire-roasted, peeled and halved, cut into 3/4-inch-wide strips
  • 6cloves garlicpressed
  • 4sprigs parsley
  • 4each bay leaves
  • 1/2cup dry white wine
  • 1/2cup tawny port wine
  • 1tablespoon Dijon mustard
  • 1tablespoon tomato paste
  • 1tablespoon butterroom temperature
  • 1each baguette
Yield:
Instructions
  1. Preheat oven to 350°F.
  2. Whisk 1 cup flour, 1 tablespoon paprika, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper in large bowl.
  3. Add chicken pieces to seasoned flour, 1 at a time, and turn to coat.
  4. Heat oil in heavy large skillet over medium-high heat.
  5. Add chicken, skin side down, and sauté until brown, 3 to 5 minutes per side.
  6. Transfer chicken to plate; reserve skillet.
  7. Arrange chicken in single layer in large ovenproof pot.
  8. Top with tomatoes and their liquid, prosciutto, onions, peppers, garlic, parsley, and bay leaves; sprinkle with 1/4 teaspoon paprika.
  9. Add wine and Port to reserved skillet.
  10. Bring to boil, scraping up browned bits.
  11. Remove from heat.
  12. Whisk in mustard and tomato paste; pour mixture over chicken and bring to boil.
  13. Cover; transfer to oven.
  14. Braise chicken until very tender, about 1 1/2 hours.
  15. Discard bay leaves and parsley.
  16. Using tongs, transfer chicken and toppings to platter.
  17. Return sauce in pot to simmer. If thicker sauce is desired, stir 1 tablespoon flour and butter in small bowl until smooth paste forms.
  18. Add flour paste to sauce and whisk to blend.
  19. Simmer until sauce thickens to desired consistency, whisking often.
  20. Season sauce to taste with salt and pepper.
  21. Spoon over chicken and serve with crusty bread.