Chicken casserole or frango na púcara is probably the Portuguese national dish. It is a simple recipe but with spectacular results. It is prepared in minutes, although when it is baked, its complete completion goes beyond the half hour that this blog marks. However, being an unattended preparation, it will seem to you that it is done in less than half an hour.
INGREDIENTS (4 people) :
- 1 chicken of 1Kg (2.2 lbs cut into 8 parts)
- 5 ounces (150 grams) Spanish Serrano ham or prosciutto, sliced
- 4 red ripe tomatoes
- 10 small onions, French type
- 2 cups (400 ml) port wine
- 2 cups (400 ml) brandy or cognac
- Half a cup of Portuguese white wine
- 2 cloves of garlic
- 2 tablespoons strong French mustard
- 100 grams (3.5 oz) of butter
- Salt
- Pepper
In a deep clay pot (or any type that can go in the oven) place the Serrano ham at the bottom. On this background we place the pieces of chicken properly seasoned. Between the chicken pieces we place nuts of butter.
Add the crushed garlic cloves, sliced tomatoes and whole onions. In the glass of white wine, dissolve the mustard and pour over the chicken with it.
Preheat the oven to 200 degrees (390 F) and introduce the covered casserole. If your casserole does not have a lid, cover it with aluminum foil.
It should be left to cook until the skin begins to brown, which is about an hour or so. When it has browned, pour in the brandy and cognac and let it cook, this time uncovered, for another half hour.
Serve it with some french fries o salad. It's really yummy.