Portuguese Chicken

Name: Portuguese Chicken
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters all purpose flour; 1 Tbsp butter, room temperature (optional); 411 grams diced tomatoes in juice; 1 kilograms chicken, cut into 8 pieces; 1 Tbsp Dijon mustard; 118 milliliters dry white wine; 4 larges fresh bay leaves, bruised; 6 larges garlic cloves, pressed; 1 Tbsp Hungarian sweet paprika; 2 Tbsps extra-virgin olive oil; 12 cipolline onions or 1-inch-diameter pearl onions, blanched 1 minute, peeled; 4 larges fresh Italian parsley sprigs; 118 milliliters tawny Port; 113 grams thinly sliced prosciutto, chopped; 2 larges roasted red peppers from jar, halved, cut into 3/4-inch-wide strips; 1 Tbsp tomato paste

You can never have too many main course recipes, so give Portuguese Chicken a try. One serving contains 1309 calories, 77g of protein, and 74g of fat. This recipe serves 4. A mixture of cipolline onions, butter, wine, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the hungarian paprika you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes around 2 hours and 10 minutes.

Instructions

Preheat oven to 350°F.

Equipment you will use

Oven

Whisk 1 cup flour, 1 tablespoon paprika, 1 1/2 teaspoons salt, and 1/2 teaspoon freshly ground black pepper in large bowl.

Ingredients you will need

Ground Black Pepper

Paprika

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Add chicken pieces to seasoned flour, 1 at a time, and turn to coat.

Ingredients you will need

Chicken Pieces

Seasoned Flour

Heat oil in heavy large skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add chicken, skin side down, and sauté until brown, 3 to 5 minutes per side.

Ingredients you will need

Whole Chicken

Transfer chicken to plate; reserve skillet.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

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.

Ingredients you will need

Bay Leaves

Prosciutto

Tomato

Whole Chicken

Paprika

Parsley

Peppers

Garlic

Onion

Juice

Equipment you will use

Pot

Add wine and Port to reserved skillet. Bring to boil, scraping up browned bits.

Ingredients you will need

Port

Wine

Equipment you will use

Frying Pan

Remove from heat.

Whisk in mustard and tomato paste; pour mixture over chicken and bring to boil. Cover; transfer to oven.

Ingredients you will need

Tomato Paste

Whole Chicken

Mustard

Equipment you will use

Whisk

Oven

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.

Ingredients you will need

Bay Leaves

Whole Chicken

Parsley

Butter

All Purpose Flour

Sauce

Equipment you will use

Tongs

Bowl

Pot

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.

Ingredients you will need

Salt And Pepper