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Title: Frango Na Pucara ( Portuguese Chicken) Categories: None Yield: 4 Servings 1/4 lb Prosciutto cut into 1/4' -cubes 4 md Tomatoes; pelled, seeded and -chopped 1 3-lb chicken; cut in 8 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 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 |