Casa
Martin
Cookbook
Chicken Casserole
In the traditional pottery shops you may well come across tall pots with bulbous bottoms with Frango na Purnaça painted on them. These are the old fashioned casseroles for chicken stews. Typical Portuguese recipes have plenty of fresh tomatoes, onions and possibly mushrooms in along with mustard and wine or port for flavouring. The recipe below is very rich and only needs a chips (very Portuguese) or boiled potatoes and salad to make a complete meal.
1 Chicken cut into serving portions
8-12 whole small Onions peeled
200g Button Mushrooms
3 Tomatoes, peeled seeded & chopped
100g Touchino, cubed
1 tbsp Lard or Oil
1 tbsp Mustard
2 cloves Garlic, chopped
2 tbsp Brandy
2 tbsp Port
4 tbsp White Wine
Place all of the ingredients in a casserole with a tight fitting lid and bake in a moderate oven for about 1½ hours until tender. Uncover the pan and return to a hotter oven for 15 minutes to brown the chicken on top. The chips are for dipping in the gravy!