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Frango na Púcara

Looking for something different for dinner? This hearty, slow-cooking chicken entrée is easy to make and features an interesting blend of flavors. The recipe comes from the city of Alcobaça on Portugal’s west coast; traditionally it is prepared in a special clay pot called a púcara, but you can use any covered baking dish.

Ingredients

  • 6-8 lbs (2.7-3.6 kg) chicken, cut into 8 pieces
  • 2 cloves garlic, crushed
  • 2 T (31 g) Dijon mustard
  • Pepper to taste
  • 1 C (150 g) smoked ham, cut into ¼-inch cubes
  • 4 med tomatoes, skinned, seeded and diced
  • ½ C (50 g) pearl onions, peeled
  • 1 C (96 g) button mushrooms
  • ⅓ C (78 ml) olive oil
  • 1 C (237 ml) dry white wine
  • ½ C (118 ml) port wine
  • ⅓ C (79 ml) Macieira Royal Brandy

Directions

Rub chicken pieces with garlic and mustard; sprinkle with pepper. Chill at least 1 hour. Preheat oven to 375°F (190°C). Place chicken in a Dutch oven or lidded casserole; add ham, tomatoes, mushrooms and onions; drizzle with olive oil; add wines and brandy. Cover and bake 50 minutes; remove lid and continue baking 30 minutes more or until chicken is golden brown.

Serving Suggestion

Serve with roasted or mashed potatoes, rice or crusty bread

  • Prep time: 10 minutes.
  • Chill time: 1 hour.
  • Cook time: 1 hour 20 minutes.
  • Makes 4 servings.