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Portuguese Chicken Casserole

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Ingredients

Adjust Servings:
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

Nutritional information

722.1
Calories
385 g
Calories From Fat
42.9 g
Total Fat
16.5 g
Saturated Fat
189.2 mg
Cholesterol
992 mg
Sodium
22.5 g
Carbs
3.2 g
Dietary Fiber
10.4 g
Sugars
44.4 g
Protein
641g
Serving Size

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Portuguese Chicken Casserole

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    Cuisine:

    This was so very good! The smell of it cooking was amazing. I cut my chicken (boneless skinless breast) into bite size pieces and I think next time I will use thigh pieces or tenders. The cooking time was a bit too long for the pieces. Next time I think I would mix together the mustard, wine and port before adding it to the pan and then pour it over the garlic tomatoes and chicken. Also, we loved the flavor of the sauce next time I will make some more in a sauce pan and reduce it down a little bit with some flour and butter to make it a bit thicker. Thank you very much!

    • 90 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Portuguese Chicken Casserole, This recipe was found in The Good Cook Poultry The cookbook editors credit the recipe to Shirley Sarvis, A Taste of Portugal , This was so very good! The smell of it cooking was amazing I cut my chicken (boneless skinless breast) into bite size pieces and I think next time I will use thigh pieces or tenders The cooking time was a bit too long for the pieces Next time I think I would mix together the mustard, wine and port before adding it to the pan and then pour it over the garlic tomatoes and chicken Also, we loved the flavor of the sauce next time I will make some more in a sauce pan and reduce it down a little bit with some flour and butter to make it a bit thicker Thank you very much!, Good dish! And such a great aroma! I tried out the crock pot we recently scored at a yard sale (first time using one) using tomatoes and fat little spring onions from the farmers’ market Took a cue from Rita’s photo and served it with asparagus and baby red potatoes Happy diners!


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    Steps

    1
    Done

    Preheat Oven to 350f.

    2
    Done

    in a Casserole, Combine Tomatoes, Ham, Onions, Mustard, Garlic, Wine and Port.

    3
    Done

    Season Chicken Pieces With Salt and Pepper Then Arrange on Top of Tomato Mixture in a Single Layer.

    4
    Done

    Dot With Butter.

    5
    Done

    Bake in Preheated Oven For 1 Hour or Until Chicken Is Browned and Tender.

    6
    Done

    Sprinkle With Brandy.

    7
    Done

    to Serve, Spoon Sauce Over Chicken.

    Avatar Of Quinten Conley

    Quinten Conley

    Vegan chef dedicated to creating flavorful and satisfying plant-based dishes.

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