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Portuguese Chicken with Peas    HT MC Portuguese 95mins

Serves 4    Hot  Poultry Vegetables Alcohol  Stew  Main Course Gluten Wheat free Eggless Portugal Europe

2 tbsp Olive Oil
1 tbsp Butter
1 Large Onion, sliced
4 large chicken quarters, halved
180ml/6fl.oz. Fresh Chicken stock
180ml/6fl.oz. Red wine
Salt and Black Pepper
450g/1 lb. frozen Peas


1. Heat the butter and the oil in a large heavy saucepan, add the onion and sauté until soft and transparent. Remove from the pan with a slotted spoon and set aside.

2. Reheat the oil in the pan, add the chicken and brown on all sides.

3. Return the cooked onion to the pan together with the stock, wine and salt and pepper. Cover and cook over low heat for about 1 hour, turning from time to time.

4. Add the peas to the chicken, turn to mix and continue to cook for a further 5-10 minutes or until the peas are cooked. Serve hot

More Chicken Recipes  |  General Prep & Cooking Times   |  More Portuguese Recipes



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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

Related Recipes and Information

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General Poultry & Game Prep & Cooking Times  

Game Seasons UK

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