PORTUGUESE CHICKEN CASSEROLE

Portuguese Chicken Casserole image

This recipe was found in The Good Cook Poultry The cookbook editors credit the recipe to Shirley Sarvis, A Taste of Portugal.

Provided by Dreamer in Ontario

Categories Ham

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 11

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Ingredients

2 1/2 lbs chicken, cut into serving pieces
3 tomatoes, peeled, seeded and chopped
6 ounces smoked ham, thinly sliced and cut into 1/2 inch squares (lean)
8 small boiling onions
1 tablespoon Dijon mustard
1 large garlic clove, finely minced (or crushed)
6 tablespoons dry white wine
6 tablespoons tawny port or 6 tablespoons white port
salt and pepper, to taste
4 tablespoons butter
3 tablespoons brandy

Steps:

Preheat oven to 350F.
In a casserole, combine tomatoes, ham, onions, mustard, garlic, wine and port.
Season chicken pieces with salt and pepper then arrange on top of tomato mixture in a single layer.
Dot with butter.
Bake in preheated oven for 1 hour or until chicken is browned and tender.
Sprinkle with brandy.
To serve, spoon sauce over chicken.

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