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Category: Chicken
Prep Time: Cook Time: Total Time:
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)
Preheat oven to 350.
Heat oil in heavy large skillet over medium-high heat. In a large bowl, whisk together 1 cup flour, 1 tablespoon paprika, 11/2 teaspoons salt, and 1/2 teaspoon freshly ground black pepper. Add chicken pieces one at a time to the seasoned flour, coating each piece well. Carefully put the chicken, skin side down, in the skillet and sauté until brown, 3 to 5 minutes per side.
Put chicken pieces in single layer in large ovenproof pot. Pour tomatoes and juice over the chicken, add the prosciutto, onions, roasted red peppers, pressed garlic, parsley, and bay leaves. Sprinkle 1/4 teaspoon paprika over everything.
Return the skillet to heat and add the wine and Port to it. Bring to boil, and deglaze the skillet, scraping up browned bits. Off heat, whisk in the mustard and tomato paste. Pour the mixture over the chicken and bring the whole thing to boil. Cover and transfer the pot to the oven.
Braise the for approximately 1 1/2 hours or until very tender. Discard bay leaves and parsley. Remove chicken and toppings to a platter. Return the sauce to the stove and heat it over medium heat. If thicker sauce is desired, mash together 1 tablespoon flour and butter in a small bowl until a 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.
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PORTUGUESE CHICKEN
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Category: Chicken
Prep Time: Cook Time: Total Time:
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)
Preheat oven to 350.
Heat oil in heavy large skillet over medium-high heat. In a large bowl, whisk together 1 cup flour, 1 tablespoon paprika, 11/2 teaspoons salt, and 1/2 teaspoon freshly ground black pepper. Add chicken pieces one at a time to the seasoned flour, coating each piece well. Carefully put the chicken, skin side down, in the skillet and sauté until brown, 3 to 5 minutes per side.
Put chicken pieces in single layer in large ovenproof pot. Pour tomatoes and juice over the chicken, add the prosciutto, onions, roasted red peppers, pressed garlic, parsley, and bay leaves. Sprinkle 1/4 teaspoon paprika over everything.
Return the skillet to heat and add the wine and Port to it. Bring to boil, and deglaze the skillet, scraping up browned bits. Off heat, whisk in the mustard and tomato paste. Pour the mixture over the chicken and bring the whole thing to boil. Cover and transfer the pot to the oven.
Braise the for approximately 1 1/2 hours or until very tender. Discard bay leaves and parsley. Remove chicken and toppings to a platter. Return the sauce to the stove and heat it over medium heat. If thicker sauce is desired, mash together 1 tablespoon flour and butter in a small bowl until a 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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