Friday, February 17, 2012

Portuguese Chicken

Making a mess

Adding more wine

Beautifully browned chicken breasts



There is also something to be said for the 'set it and forget it' method of cooking. Nothing beats cleaning up the kitchen while food is in the oven. This recipe was different as it called for Port. Never cooked with port before. I thought it would overwhelm the dish but it really didn't. In fact it could have used some more of it! When I added the port to the skillet it made such a sound and and so much stream that I panicked and jerked the measuring cup and spilled port on the stove. Spilled wine is definitely something to cry over. I go through anti-fresh herb phases and I just refused to buy what this recipe called for since half would go to waste. So while the chicken was delicious, the herbs would have been a welcome addition. It needed them.

Portugese Chicken
Adapted from Bon Appetite 

1 c. all purpose flour
1 Tb. sweet paprika
1 3. lb. chicken cut into pieces (I used two chicken breasts)
2 Tb. Extra Virgin Olive Oil
1 14.5 oz. canned diced tomatoes
4 oz. thinly sliced prosciutto, chopped
12ish frozen, peeled, pearl onion
2 large roasted peppers, chopped
6 garlic cloves, whole
4 large fresh italian parsley sprigs
4 large fresh bay leaves, bruised
1/2 c, dry white wine
1/2 c. port
1 Tb. dijon mustard
1 Tb. tomato paste
1 Tb. butter (optional, I forgot this! :( )

Preheat oven to 350. Combine flour and paprika in bowl. Dredge chicken in flour. Heat oil over medium-high heat. Add chicken, 3-5 minutes per side. Transfer chicken to plate. Add port and white wine to skillet. Bring to boil, scraping up brown bits. Remove from heat. Whisk in mustard and tomato paste.
Put chicken on bottom of dutch oven and cover with can of tomatoes, onion, pepper, prosciutto, garlic, parsley and bay leaves. Cover with wine sauce. Transfer to oven. cook for 1 1/2 hours. Remove and discard herbs.
This part I did not do (but will in the future!): Transfer chicken and toppings to platter. Simmer the sauce until reduced, or add flour/butter paste to thicken.

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