Main Course PortugueseChickenPorkTomatoWine

Portugese Chicken

Name: Portugese Chicken
Prep time: 40 min
Cook time: 90 min
Total time: 130 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 1 cup all purpose flour; 1 tablespoon plus 1/4 teaspoon Hungarian sweet paprika; 4 to 3 1/4-pound chicken, cut into 8 pieces; 2 tablespoons extra-virgin olive oil; 15.5 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; 0.5 cup dry white wine; 0.5 cup tawny Port; 1 tablespoon Dijon mustard; 1 tablespoon tomato paste; 1 tablespoon butter, room temperature (optional)

Prep: 40 min

Cook: 90 min

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Contains:DairyGluten

High FODMAPTriggers: Garlic, Onion, Wheat flour

Fructans

Estimated from the ingredient list only. Portion sizes aren't considered, so check the Monash University FODMAP app or your dietitian before relying on this.

This hearty dish was inspired by frango na púcara, a Portuguese chicken dish that's cooked in a terra-cotta jug. We've streamlined the method, but kept all of the smoky, tangy,…

Directions

1
Preheat oven to 350°F. Whisk 1 cup flour, 1 tablespoon paprika, 1 1/2 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.
2
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.
3
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.

Diets

Fits as written

Egg-free
Nut-free

Works with easy swaps

Gluten-free (1)

all purpose flour → gluten-free all-purpose flour blend

Dairy-free (1)

butter → plant-based butter

Low FODMAP (3)

all purpose flour → gluten-free all-purpose flour blend
cipolline onions or 1-inch-diameter pearl onions → green tops of scallions or chives
large garlic cloves → garlic-infused olive oil

Some other ingredients are only low FODMAP in small portions.

How we decide

Vegetarian:: No meat, poultry, fish, shellfish or gelatin (including stock made from them).
Vegan:: Vegetarian, plus no dairy, eggs or honey.
Pescatarian:: No meat, poultry or gelatin; fish and shellfish are fine.
Gluten-free:: No wheat flour, pasta, bread, soy sauce, barley, rye, couscous, beer or oats (unless certified gluten-free).
Dairy-free:: No milk, butter, cream, yogurt, cheese or other dairy.
Egg-free:: No eggs, egg noodles or mayonnaise.
Nut-free:: No peanuts or tree nuts (almonds, walnuts, cashews, pistachios and so on).
Low FODMAP:: Rated from the ingredient list; see the Low FODMAP badge on each recipe.
Halal-friendly:: No pork products, alcohol or gelatin. This can't confirm halal sourcing.
Paleo:: No grains, legumes, dairy, refined sugar or seed oils.
Mediterranean:: No red or processed meat and no butter, lard, margarine or cream as cooking fats.
Low-carb:: About 20 g net carbs (carbs minus fiber) or less per serving, from the nutrition estimate.
Keto:: About 10 g net carbs or less per serving, with at least 55% of calories from fat.
Atkins:: About 10 g net carbs or less and 5 g sugar or less per serving.
High-protein:: 25 g protein or more per serving.
Low-sodium:: About 600 mg sodium or less per serving.

Based on the ingredient list and nutrition estimate only. Hidden ingredients in packaged foods, and cooking methods, aren't visible to us. Check labels, and for medical diets or allergies ask your doctor or dietitian.