Frango na Púcara compliments of Viking River & Ocean Cruises & CruiseCompete

Looking for something different for dinner? This hearty, slow-cooking chicken entrée is easy to make and features an interesting blend of flavors. The recipe comes from the city of Alcobaça on Portugal’s west coast; traditionally it is prepared in a special clay pot called a púcara, but you can use any covered baking dish.


6-8 lbs (2.7-3.6 kg) chicken, cut into 8 pieces

2 cloves garlic, crushed

2 T (31 g) Dijon mustard

Pepper to taste

1 C (150 g) smoked ham, cut into ¼-inch cubes

4 med tomatoes, skinned, seeded and diced

½ C (50 g) pearl onions, peeled

1 C (96 g) button mushrooms

⅓ C (78 ml) olive oil

1 C (237 ml) dry white wine

½ C (118 ml) port wine

⅓ C (79 ml) Macieira Royal Brandy


Rub chicken pieces with garlic and mustard; sprinkle with pepper. Chill at least 1 hour. Preheat oven to 375°F (190°C). Place chicken in a Dutch oven or lidded casserole; add ham, tomatoes, mushrooms and onions; drizzle with olive oil; add wines and brandy. Cover and bake 50 minutes; remove lid and continue baking 30 minutes more or until chicken is golden brown.

Serving Suggestion

Serve with roasted or mashed potatoes, rice or crusty bread

Prep time: 10 minutes. Chill time: 1 hour. Cook time: 1 hour 20 minutes. Makes 4 servings.

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