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Portuguese Chicken (Frango na Púcara)

Print Recipe
Servings: 4 servings
Course: Main
Cuisine: Portugese
Ingredients Method

Ingredients
  

  • 1 cup flour
  • 1 tablespoon Hungarian sweet paprika plus 1/4 teaspoon
  • 1 each chicken cut into 8 pieces
  • 2 tablespoons extra-virgin olive oil
  • 1 pound canned diced tomatoes
  • 4 ounces prosciutto thinly sliced and chopped
  • 12 each pearl onions blanched 1 minute, peeled
  • 2 each red peppers fire-roasted, peeled and halved, cut into 3/4-inch-wide strips
  • 6 cloves garlic pressed
  • 4 sprigs parsley
  • 4 each bay leaf
  • 1/2 cup dry white wine
  • 1/2 cup tawny port wine
  • 1 tablespoon Dijon mustard
  • 1 tablespoon tomato paste
  • 1 tablespoon butter room temperature
  • 1 each baguette

Method
 

  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.