Portuguese Chicken

This is pretty awesome!  Love it when I am able to make new chicken recipes as after a while they do get boring!

Portuguese chicken


•1 tablespoon Hungarian sweet paprika

•15 to 20 chicken thighs, skinless

•2 tablespoons extra-virgin olive oil

•1 14.5-ounce can diced tomatoes in juice

•100 grams of prosciutto in a slab – which I then pulsed in the food processor.

•12 to 15 baby Spanish onions, blanched 1 minute, peeled

•4 large roasted red peppers from jar – pulsed

•6 large garlic cloves, pressed

•4 large fresh Italian parsley sprigs

•4 large fresh bay leaves, bruised

1 teaspoon smoked paprika

•1/2 cup dry white wine

•1/2 cup Port

•1 tablespoon Dijon mustard

•1 tablespoon tomato paste


•Preheat oven to 350°F. Heat oil in heavy large skillet ( I use my le creuset cast iron pot)  over medium-high heat. Add chicken , and sauté until it start to brown, 3 to 5 minutes per side. Season with paprika, salt and pepper.  

• Top with tomatoes and juice, prosciutto, onions, peppers, garlic, parsley, and bay leaves; sprinkle with 1 teaspoon smoked paprika. Bring wine and Port to a boil. Remove from heat. Whisk in mustard and tomato paste; pour mixture over chicken. Cover; transfer to oven.

•Braise chicken until very tender, about 1 1/2 hours. Discard bay leaves and parsley. Serve with sauce in bowls.