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Title: Frango Na Pucara ( Portuguese Chicken)
Yield: 4 Servings

Ingredients

    1/4 lb prosciutto cut into 1/4'
           -cubes
      4 md tomatoes; pelled, seeded and
           - choppe
      1    3-lb chicken; cut in 8
      1    salt and pepper; to taste
      2    cloves garlic; crushed
     12    pearl onions; peeled
      4 tb very cold butter; diced
    1/2 c  port or madera wine
      2 tb cognac
      1 c  dry white wine
      2 tb mustard

Instructions

1. Season chicken pieces with salt and pepper. Chill 1 hour

2. Soak ham in cold water to remove some of the salt. Drain

3. Pre heat oven to 375

4. Place chicken in a baking dish, one with a lid. Add the ham, the
tomatoes, the garlic and the onions

5. Spread chilled pieces of butter on top.

6. Pour the wines and the cognac.

7. Add the mustard , cover and bake for about 50 minutes until cooked.

8. Remove lid and bake further 30 minutes to brown. Serve with potatoes

NOTES : From the book": As Melhores Receitas da Cozinha Portuguesa",Editora
Globo
Recipe by: Miriam Podcameni Posvolssky

Posted to MC-Recipe Digest V1 #873 by Leon & Miriam Posvolsky
on Oct 28, 1997

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