1 of 1 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (532g) Recipe makes 4 servings |
||
| Calories 722 | ||
| Calories from Fat 385 | (53%) | |
| Amount Per Serving | %DV | |
| Total Fat 42.9g | 65% | |
| Saturated Fat 16.5g | 82% | |
| Monounsaturated Fat 13.9g | ||
| Polyunsaturated Fat 6.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 189mg | 63% | |
| Sodium 992mg | 41% | |
| Potassium 975mg | 27% | |
| Total Carbohydrate 22.5g | 7% | |
| Dietary Fiber 3.2g | 12% | |
| Sugars 10.4g | ||
| Protein 44.4g | 88% | |
Portuguese Chicken Casserole
By: Dreamer in Ontario
May 5, 2009
This recipe was found in The Good Cook Poultry The cookbook editors credit the recipe to Shirley Sarvis, A Taste of Portugal.
SERVES 4
Ingredients
- 2 1/2 lbs chicken, cut into serving pieces
- 3 tomatoes, peeled, seeded and chopped
- 6 ounces smoked ham, thinly sliced and cut into 1/2 inch squares (lean)
- 8 small boiling onions
- 1 tablespoon Dijon mustard
- 1 large garlic clove, finely minced (or crushed)
- 6 tablespoons dry white wine
- 6 tablespoons tawny port or white port
- salt and pepper, to taste
- 4 tablespoons butter
- 3 tablespoons brandy
Directions
1
Preheat oven to 350F.2
In a casserole, combine tomatoes, ham, onions, mustard, garlic, wine and port.3
Season chicken pieces with salt and pepper then arrange on top of tomato mixture in a single layer.4
Dot with butter.5
Bake in preheated oven for 1 hour or until chicken is browned and tender.6
Sprinkle with brandy.7
To serve, spoon sauce over chicken.
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- Course > Main Dish
- Main Ingredient > Vegetables > Tomatoes
- Main Ingredient > Meat > Pork > Ham
- Main Ingredient > Meat > Poultry > Chicken
- Cuisine > European > Southern (Mediterranean) > Portuguese
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > Beginner Cook
- Preparation > Equipment > Oven > Casseroles
- Occasion > Dinner Party
- Occasion > Taste/Mood > Savory
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Chef Kate
On Jul 11, 2009
Good dish! And such a great aroma! I tried out the crock pot we recently scored at a yard sale (first time using one). using tomatoes and fat little spring onions from the farmers' market. Took a cue from Rita's photo and served it with asparagus and baby red potatoes. Happy diners!
From: Sydney Mike
On Jul 8, 2009
During the hot weather it's nice to be able to make this in the crock-pot & that's just what I did! It was made to take to some neighbors, but I had to do the usual taste-test, & this is something I'd definitely enjoy making the next time we have guests over ~ Loved the flavor combo as baked in, but another time would leave off the final touch, the brandy! Thanks for a very nice keeper! [Tagged, made & reviewed in 1-3-4 Hit Wonders tag]
From: Sage
On May 14, 2009
This such a great dish. We were in Portugal a few years ago and had Chicken in a Pot. I've been looking for a recipe so I could make it home; when I spotted this one it sounded so perfect. I made it in my slow cooker used regular onions; didn't have brandy so I used a bit of cranberry juice. It was lovely and made my DH so happy.I made it for WT5. Thanks for posting this one; I will cherish it. Rita
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