Ingredients
-
2 1/2
-
3
-
6
-
8
-
1
-
1
-
6
-
6
-
-
4
-
3
-
-
-
-
Directions
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!
Discover ground-breaking new supplements! SHOP & SAVE
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. |
