THE POT-CHARRED BIRD

(Our Play on Frango na Púcara / Pot Chicken)

THE POT-CHARRED BIRD

Ingredients: 1 Whole Chicken (chunks), 100g Chouriço (sliced), 10 Small Onions (peeled), 2 cloves Garlic, 50g Butter, 1 tsp Black pepper, 1 tsp Salt, 2 Bay leaves, 100ml Brandy, 100ml Port Wine...

Ingredients

  • 1 Whole Chicken (chunks)
  • 100g Chouriço (sliced)
  • 10 Small Onions (peeled)
  • 2 cloves Garlic
  • 50g Butter
  • 1 tsp Black pepper
  • 1 tsp Salt
  • 2 Bay leaves
  • 100ml Brandy
  • 100ml Port Wine
  • 100ml White wine

Cooking Method

  1. The Scorch Sear chicken and chouriço in butter until dark brown and charred; remove.
  2. The Architect Sauté whole onions and garlic in the fat until golden.
  3. The Bloom Add spices and Brandy; carefully ignite or boil for 2 minutes to release the spirit oils.
  4. The Swell Add remaining wines; return chicken. Cover tightly and simmer for 35 minutes until the liquid reduces to a thick purple-gold silk.
  5. The Final Flourish Finish with raw orange zest and a massive hit of raw parsley.

Cuisine: Portuguese

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