July 03, 2016
Dinner, Main Dish, Poultry,
Chicken, Portuguese, Budget-Friendly, Entertaining, Sunday Dinner, Oven Roast, No Eggs, Non-Dairy, Alcohol, Bone-in Pieces, Kosher Meat more
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"This is a recipe for a Portuguese chicken stew from chicken-in-beerfrango-com-cerveja a Portuguese Food blog called "Pasto" by Pedro Rebelo. Posting for Culinary Quest 2016 Azores/Portugal leg."
Joint the chicken if using a whole one. Lightly salt each piece with seas salt and coat in seasoned flour (plain flour, white pepper and a little table salt). The most efficient, clean and elegant way of doing this is by putting the seasoned flour in a plastic bag (e.g. Freezer bag) and then putting the pieces of chicken (4 or 5 at a time) in the bag and shaking it (holding it closed…). Remove each piece and tap against your hand inside the bag to remove excess flour. You should get all the chicken pieces just lightly coated with the flour and place them on a clean board.
Heat a casserole dish which can accommodate all the chicken and add a tablespoon of rapeseed or vegetable oil. Once the oil is hot, brown all the pieces of chicken in batches making sure the pieces with skin get a nice colour. Keep on a warm plate.
Remove any excess fat from the casserole (but keep all the bits stuck to the bottom) and add a tablespoon of olive oil. Gently fry the onion with the bay leaves, then add the garlic and finally the paprika and the thyme
Return the chicken pieces on the bone to the casserole and add the beer (if using pieces of breast add them 15 minutes later). Bring to boil and the reduce the heat to a simmering temperature. Cook for 30 minutes or until cooked (meat should fall off the bone) taste, check seasoning and serve.
Serve with a simple white rice or a potato and celeriac purée with steamed greens tossed in garlic and butter.
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