Unanimous Portuguese Chicken

When the family finishes eating any new dish that I make, I always ask them to rate it. I average my rating and my wife’s and that gets recorded in my recipe software (Paprika). My two sons can affect how often we make it as I will sometimes make a note if they didn’t like it or it was too spicy for their palates.

There are very few occasions that we are all on the same page. This recipe was one of them. We all loved it. The chicken was tender and flavorful and we couldn’t get enough. I cannot wait to make it again.

A beautiful, rich sauce.

There are quite a few ingredients. Since I love chicken thighs so much, I will definitely make this with only thighs next time. (I quickly stole both thighs from the pot)

Flour and spice.

The chicken.

Getting the sauce together.

After frying.

The veggies.

YUM!

Portuguese Chicken

Prep Time: 40 minutes | Makes: 4 servings

Ingredients:

  • 1 cup all purpose flour
  • 1 tablespoon plus 1/4 teaspoon Hungarian sweet paprika
  • 1 3- to 3 1/4-pound chicken, cut into 8 pieces
  • 2 tablespoons extra-virgin olive oil
  • 1 14.5-ounce can diced tomatoes in juice
  • 4 ounces thinly sliced prosciutto, chopped
  • 12 cipolline onions or 1-inch-diameter pearl onions, blanched 1 minute, peeled
  • 2 large roasted red peppers from jar, halved, cut into 3/4-inch-wide strips
  • 6 large garlic cloves, pressed
  • 4 large fresh Italian parsley sprigs
  • 4 large fresh bay leaves, bruised
  • 1/2 cup dry white wine
  • 1/2 cup tawny Port
  • 1 tablespoon Dijon mustard
  • 1 tablespoon tomato paste
  • 1 tablespoon butter, room temperature (optional)

Directions:

Preheat oven to 350°F. Whisk 1 cup flour, 1 tablespoon paprika, 11/2 teaspoons salt, and 1/2 teaspoon freshly ground black pepper in large bowl. Add chicken pieces to seasoned flour, 1 at a time, and turn to coat. Heat oil in heavy large skillet over medium-high heat. Add chicken, skin side down, and sauté until brown, 3 to 5 minutes per side. Transfer chicken to plate; reserve skillet.

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. Add wine and Port to reserved skillet. Bring to boil, scraping up browned bits. Remove from heat. Whisk in mustard and tomato paste; pour mixture over chicken and bring to boil. Cover; transfer to 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. 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.

Nutritional Info:

One serving contains: Calories (kcal) 518.5 %Calories from Fat   32.9 Fat (g) 19.0 Saturated Fat (g) 5.5 Cholesterol (mg) 174.4 Carbohydrates (g) 20.3 Dietary Fiber (g) 0.8 Total Sugars (g) 4.2 Net Carbs (g) 19.6 Protein (g) 64.4 Sodium (mg) 1521.2

Source: http://www.bonappetit.com/recipes/2011/02/portuguese_chicken

Tags: , , , , , , , , , , , , , , , , , ,

Categories: Chicken, Low Carb, Main Dish, Pork, Portuguese, Recipes, Vegetable, Wine

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

11 Comments on “Unanimous Portuguese Chicken”

  1. August 25, 2012 at 11:13 am #

    It looks delicious. I also prefer the thighs of the chicken and I think chicken breast often tend to be a bit dry. Your sons are lucky to have such a food enthusiastic dad.

    Like

  2. August 25, 2012 at 11:28 am #

    That sauce does look good!

    Like

  3. August 25, 2012 at 12:29 pm #

    Reblogged this on Skipping Stars Cuisines.

    Like

  4. August 25, 2012 at 12:43 pm #

    Was just looking for a recipe to use the chicken thighs I just bought. This will do very nicely! Thanks. 🙂

    Like

  5. August 25, 2012 at 1:21 pm #

    The “Portuguese” tag immediately called to mind piri piri, which I adore, but yours sounds delicious too

    Like

  6. August 25, 2012 at 5:51 pm #

    You wrote: “I average my rating and my wife’s and that gets recorded in my recipe software (Paprika). My two sons can affect how often we make it as I will sometimes make a note if they didn’t like it or it was too spicy for their palates.” Wow–you ARE organized. Maybe you should be “rantings of an amateur but professionally organized chef.”

    Like

  7. August 25, 2012 at 11:13 pm #

    The sauce looks amazing!

    Like

  8. thecleverspender
    August 26, 2012 at 8:49 am #

    What do you mean by “tawny Port”? The only thing I know about wine, is that I like to drink it!

    Like

    • August 26, 2012 at 9:31 am #

      There are several styles of port wine. Tawny is with red grapes aged in wood barrels with other specified characteristics.

      Like

  9. Nicole Brait
    October 22, 2012 at 2:31 pm #

    This sounds great

    Like

  10. Nicole Brait
    October 22, 2012 at 2:32 pm #

    …and a bit complicated so I am going to try to get my husband to make it!

    Like

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