Recipe - Frango Na Pucara ( Portuguese Chicken)

One fourth pound Prosciutto cut into 1/4'
cubes
4 md Tomatoes; pelled, seeded and
chopped
1 3lb chicken; cut in 8
Salt and pepper; to taste
2 Cloves garlic; crushed
12 Pearl onions; peeled
4 tablespoon Very cold butter; minced
One half cup Port or Madera wine
2 tablespoon Cognac
1 cup Dry white wine
2 tablespoon Mustard

1. Season chicken pieces with salt and pepper. Chill 1 hour

2. Soak ham in cold water to remove some of the salt. Drain

3. Pre heat oven to 375

4. Place chicken in a baking dish, one with a lid. Add the ham, the
tomatoes, the garlic and the onions

5. Spread chilled pieces of butter on top.

6. Pour the wines and the cognac.

7. Add the mustard , cover and bake for about 50 minutes until cooked.

8. Remove lid and bake further 30 minutes to brown. Serve with potatoes

NOTES : From the book": As Melhores Receitas da Cozinha Portuguesa",Editora
Globo
Recipe by: Miriam Podcameni Posvolssky

Posted to MCRecipe Digest V1 #873 by Leon & Miriam Posvolsky
miriamp@pobox.com on Oct 28, 1997