Frango na Púcara — Portuguese Pot-Roasted Chicken

Chicken slowly cooked in a pot with chouriço, port, brandy and almonds until tender and rich.

TIME BREAKDOWN
Prep: 25 min
Cook: 1h 15m
Total: 1 hour 40 minutes
Vegetarian
❌
Nuts
✅
Serves
4 people
Difficulty
Easy

Ingredients

  • 8 chicken thighs and drumsticks, skin on
  • 2 tbsp olive oil
  • 100g Portuguese chouriço, sliced
  • 100g smoked bacon, diced
  • 1 large onion, sliced
  • 3 cloves garlic, crushed
  • 1 tbsp tomato purée
  • 2 bay leaves
  • 150ml port
  • 50ml brandy
  • 150ml chicken stock
  • 50g flaked almonds, toasted
  • 1 tsp paprika
  • Salt and black pepper to taste
  • Chopped fresh flat-leaf parsley, to serve

Method

  1. Season the chicken. Heat the oil in a casserole over a medium-high heat and brown the chicken for 8 minutes, skin-side down first. Set aside.

  2. Fry the chouriço and bacon in the same pan for 4 minutes. Add the onion and cook for 6 minutes, then the garlic, tomato purée and paprika for 1 minute.

  3. Pour in the brandy and port and boil for 3 minutes. Add the stock and bay leaves.

  4. Return the chicken to the pan, cover and cook over a low heat or in an oven at 170°C (150°C fan) for 50 to 60 minutes until very tender.

  5. Stir in half the almonds, season and scatter with the remaining almonds and parsley. Serve with rice or potatoes.