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Chicken Braised in Red Wine Peppers & Potatoes ❦ Frango Estufado com Vinho Tinto Pimentos e Batatas

Today was one of those days. I was missing my mom, as I often do, and this dish came to the rescue. This delicious braised chicken was served often in our house. Somehow with the hustle and bustle of life, and maybe my love of pasta, it has been forgotten. I haven't bought red wine in like forever, and since I needed it for the meal I am making tomorrow, I bought some. I instantly remembered my mom's chicken. In fact, she only used red wine, even if the recipe called for white, and you know what? It always came out incredible. Better yet, it's a one pot meal, even though us Portuguese love a bit of rice on the side :)

So, happy "hump day" my friends...cook some chicken, pour yourself a glass of tinto and enjoy the is just too short for anything less. Oh, and get flowers...always. Your home should NEVER be flower free.


Chicken Braised in Red Wine Peppers & Potatoes ❦ Frango Estufado com Vinho Tinto Pimentos e Batatas

Serves 4

50 minutes

1,600 kg. Chicken pieces, thighs, legs, breasts, your choice. Bone in and skin on

1,000 kg. White potatoes, peeled and sliced into 1 inch rounds

250 ml. Red wine

250 ml. Chicken stock

60 ml. Extra virgin olive oil

60 ml. Red wine vinegar

1 tbsp. Sweet paprika

1 tbsp. Coarse sea salt

1 tsp. Ground ginger

Black pepper to taste

Crushed red chilli flakes, to taste, optional

1 Large onion, thinly sliced

4 Peppers, green and red, thinly sliced

2 Bay leaves

6 Cloves of garlic, thinly sliced

1. In a large pot on medium heat, add olive oil and onions and saute gently for 2 to 3 minutes.

2. Add garlic, bay leaves and chicken, skin side down. Let saute a bit, you want a bit of colour on the skin, and then add rest of ingredients.

3. Cover pot and let cook for 40-45 minutes.

4. Serve along some white rice and plenty of crusty bread. The sauce is delicious.

Crawley,West Sussex UK

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