Chicken in a Pot
Recipe from the New Portugese Table - leitesculinaria.com
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- 10 oz
- pearl onions, small
- 3 Tbsp
- olive oil
- 4 1/2 lb
- bone-in chicken pieces
- garlic cloves, minced
- 28 ounce can of whole peeled tomatoes, half the juice reserved
- 1/4 inch thick slices of presunto, serrano ham, or proscuitto cubed
- 1/3 c
- bay leaves
- sprigs of flat-leaf parsley
- 1 c
- tawny port
- 1/2 c
- dry white wine
- 1/4 c
- 1 Tbsp
- dijo mustard
- salt and pepper to taste
1Have a bowl of ice water at the ready. Bring a medium saucepan of water to a boil, drop in the onion, and blanch for 30 seconds. Scoop them out with a slotted spoon and plop them into the ice water. To peel, snip of the tips and remove the papery outer layers. Set the onions aside.
2Heat the oil in a large pot with a tight fitting lid with high heat until very hot. Season the chicken generously with salt and pepper. Working in batches, sear the pieces, skin side down, until golden brown, about 7 minutes. Flip and sear 2 minutes more. Transfer the pieces to a bowl.
3Drain off all but a thin film of oil from the pot. If the pot is dry, drizzle in more oil. Lower the heat to medium and plunk in the onions. Cook, stirring often, until well spotted with brown, about 5 minutes. Sprinkle in the garlic and cook for 1 minute more. Nestle in the chicken and add the tomatoes and their juice, the presunto, raisins, bay leaves, and parsley.
4Whisk together the port, wine, brandy, and mustard into a small bowl and pour over the chicken. Bring to a bowl, reduce the heat to medium-low and simmer, covered, turning the pieces to keep them submerged, until the chicken is cooked through, about 30 minutes.
5Heat the broiler. Lift the chicken from the pot using tongs and lay the pieces on a foil-lined baking sheet. Set aside. WIth a slotted spoon, scoop the tomatoes, presunto, and raisins into a small bowl. Toss out the parsley and bay leaves. Turn the heat under the pot to high and boil to reduce the liquid to about 1 1/2 cups, 3-5 minutes. Skim off fat from the top.
6Meanwhile, zap the chicken under the broiler to crisp the skin, 1-2 minutes-watch closely so the pieces don't burn or dry out.
7To serve, arrange the chicken in the middle of a large platter and ring with the onions, presunto, and raisins. Pour a bit of the sauce over the top to moisten, and serve the rest on the side. This compliments great over a bed of white rice.