Frango na Pucara (Portuguese Chicken) Recipe

ingredients

1/4 pound prosciutto, cut into 1/4" cubes
4 medium tomatoes, peeled, seeded and chopped
8 pieces chicken
salt and pepper, to taste
2 cloves garlic, crushed
12 pearl onions, peeled
4 tablespoons very cold butter, diced
1/2 cup Port or Madera wine
2 tablespoons cognac
1 cup dry white wine
2 tablespoons mustard

directions

Season chicken pieces with salt and pepper. Chill 1 hour

Soak ham in cold water to remove some of the salt. Drain. Preheat oven to 375 degrees F.

Place chicken in a baking dish, one with a lid. Add the ham, the tomatoes, the garlic and the onions

Spread chilled pieces of butter on top. Pour the wines and the cognac. Add the mustard, cover and bake for about 50 minutes until cooked.

Remove lid and bake further 30 minutes to brown. Serve with potatoes.

nutrition data

Nutritional data has not been calculated yet.