| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Portuguese |
|
4 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Prosciutto cut into 1/4' cubes |
| 4 |
md |
Tomatoes; pelled, seeded and chopped |
| 1 |
|
3-lb chicken; cut in 8 |
|
|
Salt and pepper; to taste |
| 2 |
|
Cloves garlic; crushed |
| 12 |
|
Pearl onions; peeled |
| 4 |
tb |
Very cold butter; diced |
| 1/2 |
c |
Port or Madera wine |
| 2 |
tb |
Cognac |
| 1 |
c |
Dry white wine |
| 2 |
tb |
Mustard |
INSTRUCTIONS
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 MC-Recipe Digest V1 #873 by Leon & Miriam Posvolsky
<miriamp@pobox.com> on Oct 28, 1997
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