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Milk Street Recipe
Portuguese-Style Pot-Roasted Chicken
This is a much-simplified version of Portuguese frango na púcara, or chicken cooked with wine and tomatoes in a terra cotta pot. The recipe couldn’t be much easier, but the flavors are complex and smoky. Tawny port is key for depth and richness in the sauce. Bone-in chicken thighs, leg quarters or breasts all work well, but if using breasts, select ones no larger than 12 ounces apiece or they may not fit comfortably in the pot and may be slow to cook. Serve with roasted potatoes and plenty of crusty bread.
4
Servings
1 hour
10 minutes active
14½ ounce can diced fire-roasted tomatoes
1 cup tawny port
1½ teaspoons smoked paprika
4 ounces thick-cut bacon, chopped
3 pounds bone-in, skin on chicken thighs, leg quarters or breasts (see note)
Kosher salt and ground black pepper
1 bunch fresh cilantro OR parsley, chopped
Ingredients
-
14½
ounce can diced fire-roasted tomatoes
-
1
cup tawny port
-
1½
teaspoons smoked paprika
-
4
ounces thick-cut bacon, chopped
-
3
pounds bone-in, skin on chicken thighs, leg quarters or breasts (see note)
-
Kosher salt and ground black pepper
-
1
bunch fresh cilantro OR parsley, chopped
Directions
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01In a large Dutch oven, stir the tomatoes with juices, port, paprika and bacon. Generously season the chicken with salt and pepper, then nestle skin up in the pot. Heat the oven to 400°F. Roast, uncovered, until the dark meat reaches 175°F or white meat reaches 160°F, about 50 minutes. Transfer the chicken to a serving dish. Stir the herb into the sauce, then season with salt and pepper. Spoon around the chicken.See It