Portuguese Jugged Chicken

Frango na Pucara

On our recent trip to Portugal I collected several lovely recipes, which I wanted to feature alongside our travel blog. We enjoyed this simple chicken casserole in a restaurant near Alcobaca, called O Cabeco.

1 chicken cut into small pieces and skinned, 12 shallots peeled, but left whole, 2 cup dry white wine (vinho verde if available), 1 cup port wine, ½ cup brandy or Portuguese Aguardente, 2-3 fresh ripe tomatoes, skinned, deseeded and chopped, 250g prosciutto-style ham in cubes, 1 tbsp. mustard, 2 tbsp. butter, bay leaf, thyme sprigs

Melt the butter on low heat and slightly brown the chicken. Put the chicken, ham cubes and shallots in an earthenware pot (see French House earthenware) in layers. Mix the remaining ingredients and pour over the chicken. Close lid and put in pre-heated oven at 180C.

Once the chicken is tender, uncover and continue to cook for a further 10 minutes. Season with black pepper and salt if needed (the ham is salty) Grate some lemon peel over the dish if you like. Serve with rice or thin matchstick potatoes