Portuguese Chicken Casserole Recipe #369766
This recipe was found in The Good Cook Poultry
The cookbook editors credit the recipe to Shirley Sarvis, A Taste of Portugal.
1¼ hours | 10 min prep
SERVES 4
- 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
- Preheat oven to 350F.
- In a casserole, combine tomatoes, ham, onions, mustard, garlic, wine and port.
- Season chicken pieces with salt and pepper then arrange on top of tomato mixture in a single layer.
- Dot with butter.
- Bake in preheated oven for 1 hour or until chicken is browned and tender.
- Sprinkle with brandy.
- To serve, spoon sauce over chicken.
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5 stars