Chicken in Portuguese |  PARTIALLY ON TV

Chicken in Portuguese | PARTIALLY ON TV

When we talk about the Portuguese influence in Rio Grande do Sul, it is impossible not to think of the Azorean couples who arrived here in 1750. From all this history, there are some dishes and ingredients that we still use in gaucho cuisine today.

As a way to return to gastronomy and its origins, Destemperados on TV on Saturday (11) taught how to cook a classic Portuguese-style chicken. This is a very tasty dish!

  • 1 skinless and boneless chicken breast
  • 2 skinless thighs
  • 2 tablespoons lemon juice
  • 2 minced garlic cloves
  • 1 torn bay leaf
  • 12 mini bulbs
  • 3 chopped tomatoes without skin
  • 150 grams Portuguese sausage, sliced
  • 12 garlic cloves with peel
  • 3 tablespoons mustard sauce
  • ¼ cup (tea) cognac
  • 1 glass of dry white wine
  • 3 tablespoons of olive oil
  • salt to taste
  • Black pepper to taste
  1. Season breast and thighs with lemon juice, minced garlic, bay leaf, salt and pepper to taste. Leave to rest in the refrigerator for 15 minutes.
  2. Place half of the mini onion, tomato, and sausage in the bottom of a fireproof oven (we used 18cm x 28cm x 8cm) with a lid.
  3. Top with seasoned chicken, unpeeled garlic cloves and the rest of the mini onion, tomato and sausage.
  4. Sprinkle everything with mustard mixed with cognac, wine and olive oil. Cover and bake in preheated oven at 180ºC for 30 minutes or until meat is tender.
  5. Remove the lid, drizzle with the resulting broth and bake for another 20 minutes until golden brown.

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