Name: Portuguese Chicken
Cook time: 40 minutes
Total time: 2 hours 10 minutes
Yield: 4 servings
Ingredients: 1 cup all purpose flour; 1 tablespoon plus 1/4 teaspoon Hungarian sweet paprika; 1 3- to 3 1/4-pound chicken, cut into 8 pieces; 2 tablespoons extra-virgin olive oil; 1 14.5-ounce can diced tomatoes in juice; 4 ounces thinly sliced prosciutto, chopped; 12 cipolline onions or 1-inch-diameter pearl onions, blanched 1 minute, peeled; 2 large roasted red peppers from jar, halved, cut into 3/4-inch-wide strips; 6 large garlic cloves, pressed; 4 large fresh Italian parsley sprigs; 4 large fresh bay leaves, bruised; 1/2 cup dry white wine; 1/2 cup tawny Port; 1 tablespoon Dijon mustard; 1 tablespoon tomato paste; 1 tablespoon butter, room temperature (optional)

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Portuguese ChickenHans Gissinger

This hearty dish was inspired by frango na púcara, a Portuguese chicken dish that's cooked in a terra-cotta jug. We've streamlined the method, but kept all of the smoky, tangy, sweet flavors. The chicken is even better the next day, when the flavors have had a chance to meld. Serve with crusty bread.

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