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Portuguese Recipe

Dinner

Serves 1
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Short Description

This recipe by Jean Anderson for Bon Appetit is a modified version of frango na pucara, a Portuguese chicken dish that is generally cooked in a terra-cotta jug. It is rich, hearty, and incredibly delicious, even when it's prepared the day before and reheated. In fact, it tastes just as good the third day.I like to serve it over Israeli pearl couscous, but it works just as well over rice. Don't skimp on the ingredients; the pearl onions, prosciutto, and the Port add a richness and taste that makes this dish a winner. If you don't have Tawny Port, Ruby Port works well.


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