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Frango na Púcara

Serves 4 to 6 Entree chicken, Poultry

Frango na Púcara

Frango na Púcara finds its roots in the Ribatejo region, where the essence of home cooking shines through. Known for its straightforward yet deeply satisfying approach, this dish is a staple of Portuguese tables, especially when the family gathers without ceremony. It's crafted with generous measures of olive oil and a pinch of salt seasoned by intuition, rather than precision. This version captures the unhurried, familial spirit of a Ribatejo kitchen, where recipes are passed down by taste and touch rather than strict measurement.

Frango na Púcara combines the savory richness of presunto, sweetness of pearl onions, and warmth of port and white wines, with tender chicken infused with garlic and mustard, enhanced by mushrooms and tomatoes for a balanced, earthy flavor.

Ingredients

  • 1chicken — jointed
  • 200 gpearl onions — peeled
  • 150 gpresunto — diced
  • 200 gbutton mushrooms — halved
  • 100 mlport wine
  • 200 mldry white wine
  • 3 tbspaguardente
  • 2ripe tomatoes — grated
  • 1 tbspmustard
  • 6 clovesgarlic — peeled
  • 50 gbutter
  • to tastefine sea salt and black pepper

Method

  1. Pat the chicken dry with paper towels to ensure it browns well. Season it generously with fine sea salt and black pepper, then rub it with 6 cloves of minced garlic, 2 bay leaves, and a sprinkle of paprika. Let it sit for at least an hour to absorb the flavors.
  2. In a large, heavy-bottomed pot or Dutch oven, heat a generous amount of olive oil over medium-high heat. Place the chicken skin-side down and brown it until the skin is deeply golden, about 5-7 minutes. Remove the chicken and set it aside, leaving the oil and rendered fat in the pot.
  3. Add 200 g of peeled pearl onions and the remaining garlic to the pot. Stir occasionally until the onions are soft and translucent, absorbing the flavors from the pot, about 5 minutes.
  4. Return the chicken to the pot, nestling it among the onions. Pour in 100 ml of port wine and 200 ml of dry white wine, making sure the liquid covers the chicken halfway. Cover the pot and reduce the heat to low, simmering gently until the chicken is tender and the sauce has thickened slightly, about 45 minutes.
  5. While the chicken is cooking, dice 150 g of presunto and slice 200 g of button mushrooms. After the chicken has cooked, add the presunto and mushrooms to the pot, stirring them into the sauce.
  6. Dice 2 ripe tomatoes and add them to the pot along with 3 tbsp of aguardente and 1 tbsp of mustard. Stir well to combine, then cover and cook for another 15 minutes until the tomatoes have broken down and the flavors have melded.
  7. Uncover the pot and increase the heat to medium-high to reduce the sauce. Stir occasionally until the sauce is thick and glossy, coating the chicken. Taste and adjust seasoning with salt and black pepper as needed.
  8. Once the sauce has reached a rich consistency and the chicken is tender, remove from heat. Serve the Frango na Púcara with boiled potatoes, rice, or crusty bread to soak up the flavorful sauce.
Cover of Authentic Portuguese Cuisine
From the cookbook

Authentic Portuguese Cuisine

This recipe is from Authentic Portuguese Cuisine by Yassine Sbiti — the Portuguese volume in the ComidaTime International Cuisines series.

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