Frango Na Púcara ❦ Portuguese One-Pot Baked Chicken

Frango na pucara is a classic of the Portuguese kitchen. I chose this recipe for my previous post on how to throw a dinner party. The recipe comes from the town of Alcobaça just north of Lisbon, in central Portugal. A púcara is a clay pot with a lid, taller than it is wide. You do not need one to make this recipe. Any lidded clay or cast-iron pot with a lid will do. I actually do not have one so I make it in a cast iron casserole.

What can be easier than throwing all ingredients into the pot to marinate and then putting the pot into the oven for an hour.

The flavour of this chicken will really knock your guest's socks off. This recipe is simply fool proof, making you the star. Take the pot to the table and serve. It is delicious with a side of french fries and white rice.


Frango Na Púcara ❦ Portuguese One-Pot Baked Chicken

Serves 4

1 Free-range chicken (1,3- 1,5 kilos is ideal ) cut into 8 pieces.

60 ml. Extra virgin olive oil 150 g. Bacon , cubed 150 g. Baby plum tomatoes

10 Spring onions or small shallots, if using shallots, peel and leave them whole 100 g. Butter, melted 2 tbsp. Dijon mustard 6 cloves garlic, rougly chopped 100 ml. Brandy 100 ml. Tawny Port wine 150 ml. Dry White wine 4 Bay leaves

Fresh Thyme, optional, not traditional but I like it Salt and freshly cracked black pepper to taste

A few splashes of tabasco, optional Fresh flat leaf parsley, to finish

Season chicken liberally with salt, pepper and paprika.

Place chicken, bay leaves, onions, bacon, garlic and tomatoes into the pot.

In a small bowl combine remaining ingredients and pour all over chicken. Cover pot and place the chicken in the fridge to marinate for a minimum of 3 hours and up to overnight.

When ready to cook

Take chicken out of the fridge and let pot sit on counter for 30 minutes. That will get chicken to room temperature before baking.

Pre-heat oven to 180°c., Place covered pot into oven and bake for 30 minutes. After 30 minutes, uncover pot and bake for 25-30 minutes more to get the chicken nicely browned and crisp. Remove from oven. Check for doneness. Thermometer should register 77°c. from thickest part of thigh.

Chop the parsley and sprinkle over just before serving.

What a traditional Portuguese púcara looks like

All loved up and drunk