Portuguese Chicken And Vegetable Stew
|Chickens||2 , cut into serving size pieces|
|Olive oil/Vegetable oil||2 Tablespoon|
|Butter||8 Tablespoon (Adjust Quantity As Needed)|
|White boiling onions||1⁄2 Pound, peeled and parboiled (Small Size)|
|Chopped onion||2 Cup (32 tbs)|
|Garlic||2 Clove (10 gm), peeled and minced|
|Shallots||2 , peeled and minced|
|Medium mushrooms||3⁄4 Pound, cleaned and quartered|
|White potatoes||2 Pound, peeled and parboiled (Small Size)|
|Tomatoes||2 Medium, cut into wedges|
|Whiskey||1 Cup (16 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|Chicken stock||1 Cup (16 tbs)|
|Chopped fresh parsley||3 Tablespoon|
|Dried oregano||1 Teaspoon|
|Port wine||1⁄2 Cup (8 tbs)|
Rinse the chicken well and pat dry.
Sprinkle with a mixture of the salt and pepper.
Place a large frying pan over medium-high heat.
Add the olive oil and 2 tablespoons butter.
When oil and butter are hot, fry batches of chicken until golden brown but not necessarily cooked through.
This should take about 20 minutes.
Drain and place chicken and parboiled onions in a large casserole, preferably earthenware.
Clean the frying pan and place it back on the stove over medium-high heat.
Add three tablespoons butter.
When hot, saute the chopped onions, garlic, and shallots 8 to 10 minutes, until onions are soft.
Add to the casserole.
Melt an additional tablespoon butter in the pan and toss in the mushrooms.
Saute 1 to 2 minutes to glaze and soften the mushrooms.
Add to the casserole.
Melt another tablespoon butter in the pan and saute the ham several minutes, until lightly browned.
Remove, dice the meat, and add to the casserole.
Saute the potatoes, quartered if necessary, until golden brown, adding more butter if the pan is dry.
When potatoes are brown, add them to the casserole.
Finally, top the casserole with tomato wedges.
Pour the whiskey into the hot frying pan; stir and scrape the pan bottom well.
Boil the whiskey about 1 minute to cook out the alcohol.
Pour in the wine, then the chicken stock, parsley, and oregano.
Simmer mixture 1 or 2 minutes to blend the flavors, then pour it into the casserole.
Cover and bake the dish in a 375-degree oven at least 1 1/2 hours, until chicken is fork tender and the broth is rich in flavor.