By Eddy − On Friday, April 12, 2019, 3 years ago in Chicken Recipes
4 out of 5 with 15 ratings
comments: 0 - views: 23655

Portuguese Roasted Chicken with Port Wine Recipe

This Portuguese roasted chicken with Port wine recipe is a  typical dish of Alcobaça, it is very tasty and affordable and makes a perfect weekend meal.
This Portuguese roasted chicken with Port wine recipe is a typical dish of Alcobaça, it is very tasty and affordable and makes a perfect weekend meal.
Preparation timen/a
Cooking Timen/a
Ready In2 h
Level of DifficultyEasy
Servings4

Ingredients

1 large chicken, cut into pieces2 cloves of garlic, minced2 bay leaves1/4 lb of ham, diced2 carrots, cut into half moon slices4 ripe tomatoes, skinless and diced2 tablespoons of mustard2 tablespoons of butter1/2 cup of white wine1/4 cup of brandy1/4 cup of port wineChopped parsley (to taste)10 small onions1 tablespoon of mild ground pepperPiri piri sauce (to taste)Salt (to taste)
1 large chicken, cut into pieces2 cloves of garlic, minced2 bay leaves1/4 lb of ham, diced2 carrots, cut into half moon slices4 ripe tomatoes, skinless and diced2 tablespoons of mustard2 tablespoons of butter1/2 cup of white wine1/4 cup of brandy1/4 cup of port wineChopped parsley (to taste)10 small onions1 tablespoon of mild ground pepperPiri piri sauce (to taste)Salt (to taste)
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Directions

  1. Season the chicken with salt, garlic, ground pepper and piri piri sauce.
  2. Add the bay leaves and mix very well.
  3. Let it marinate for 20 minutes.
  4. Heat a clay pot on the stove top, add the butter and let it melt.
  5. Add the chicken pieces and fry them.
  6. When the chicken is golden brown, add the ham, the mustard and the tomato.
  7. Mix everything very well and add the carrots, onions, white wine, port wine, brandy and chopped parsley.
  8. Stir everything well, cover with a lid and bake in preheated oven at 200ºC or 400ºF for about 40 minutes.
  9. After 40 minutes, stir everything again.
  10. Put it back in the oven and bake for another 30 to 40 minutes without the lid.
  11. When everything is golden brown, remove and serve.
Recipe & Photo Credit: Neuza Costa, saborintenso.com

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