Portuguese Chicken

Ingredients for Portuguese Chicken

• 130g de harina común

• 1 tablespoon plus 1/4 teaspoons Hungarian sweet paprika

• 1 3- to 1.5kg chicken, cut into 8 pieces

• 2 cucharadas de aceite de oliva virgen extra

• 1 14.140g can diced tomatoes in juice

• 110g thinly sliced prosciutto, chopped

• 12 cipolline onions or 1-inch-diameter pearl onions, blanched 1 minute, peeled

• 2 large roasted red peppers from jar, halved, cut into 3/4-inch-wide strips

• 6 large garlic cloves, pressed

• 4 large fresh Italian parsley sprigs

• 4 large fresh bay leaves, bruised

• 1/2 taza de vino blanco seco

• 120ml tawny Port

• 1 cucharada de mostaza de Dijon

• 1 cucharada de pasta de tomate

• 1 tablespoon butter, room temperature (optional)

Preheat oven to 177°C. Whisk 130g flour, 1 tablespoon paprika, 1 1/2 teaspoons salt, and 1/2 teaspoons freshly ground black pepper in large bowl. Add chicken pieces to seasoned flour, 1 at a time, and turn to coat. Heat oil in heavy large skillet over medium-high heat. Add chicken, skin side down, and sauté until brown, 3 to 5 minutes per side. Transfer chicken to plate; reserve skillet.

Arrange chicken in single layer in large ovenproof pot. Top with tomatoes and juice, prosciutto, onions, peppers, garlic, parsley, and bay leaves; sprinkle with 1/4 teaspoons paprika. Add wine and Port to reserved skillet. Bring to boil, scraping up browned bits. Remove from heat. Whisk in mustard and tomato paste; pour mixture over chicken and bring to boil. Cover; transfer to oven.

Braise chicken until very tender, about 1 1/2 hours. Discard bay leaves and parsley. Using tongs, transfer chicken and toppings to platter. Return sauce in pot to simmer. If thicker sauce is desired, stir 1 tablespoon flour and butter in small bowl until smooth paste forms. Add flour paste to sauce and whisk to blend. Simmer until sauce thickens to desired consistency, whisking often. Season sauce to taste with salt and pepper. Spoon over chicken and serve.

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