Email to Anna Cilluffo      

PORTUGUESE CHICKEN

Source of Recipe

MAGAZINE


List of Ingredients

3 TBSP. OR MORE BUTTER
1 (2 LB.) FRYING CHICKEN, CUT INTO PIECES
1 TBSP. CHOPPED ONION
1 TBSP. FLOUR
1 CLOVE GARLIC, FINELY CHOPPED
1/4 C. DRY WHITE WINE OR WATER
1/2 C. CHICKEN BROTH
1/2 C. CANNED TOMATOES, DRAINED
SALT AND PEPPER, TO TASTE
2 FRESH TOMATOES, PEELED AND CHOPPED
PARSLEY, CHOPPED


Recipe

1. IN A LARGE SKILLET HEAT THE BUTTER, ADD THE CHICKEN AND BROWN ON ALL SIDES. REMOVE CHICKEN AND KEEP HOT.

2. ADD THE ONION TO THE SKILLET AND COOK SLOWLY, STIRRING OCCASIONALLY, THREE TO FOUR MINUTES. ADD THE FLOUR AND GARLIC AND, STIRRING WITH A WIRE WHISK, ADD THE WINE AND BROTH AND COOK UNTIL THE MIXTURE IS THICKENED AND SMOOTH.

3. ADD THE CANNED TOMATOES, SALT AND PEPPER. RETURN THE CHICKEN TO THE SKILLET, COVER AND SIMMER UNTIL TENDER, ABOUT THIRTY MINUTES.

4. REMOVE THE CHICKEN FROM THE SKILLET TO A WARM SERVING PLATTER AND KEEP HOT. ADD THE FRESH TOMATOES TO THE SKILLET AND SIMMER FIFTEEN MINUTES. POUR THE SAUCE OVER THE CHICKEN AND SERVE SPRINKLED WITH CHOPPED PARSLEY.