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Portuguese Chicken And Vegetable Stew

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Portuguese Chicken And Vegetable Stew is an irresistible recipe that you simply can't resist. Try this Portuguese Chicken And Vegetable Stew; I am sure you will have a huge fan following for this one!
Ingredients
  Chickens 2 , cut into serving size pieces
  Salt 2 Teaspoon
  Pepper 1⁄2 Teaspoon
  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
  Ham 1⁄4 Pound
  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)
Directions

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.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Chicken

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