Frango Na Pucara (chicken In Bean Pot )

Total Time: 14 hrs 15 mins Preparation Time: 12 hrs Cook Time: 2 hrs 15 mins

Ingredients

• Servings: 4
• 1 large chicken
• 1 large onion
• 4 slices bacon or 1/3 cup ham
• 4 garlic cloves
• salt, to taste
• pepper, to taste
• 10 -20 green olives
• 5 small canned tomatoes, without juice
• 2 tablespoons dijon mustard
• 1 tablespoon butter, melted
• 1 cup brandy
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

• 1 cut chicken into serving pieces.
• 2 coarsley chop onions, garlic, tomatoes, bacon (or ham).
• 3 in portugal they use a crockery bean pot but you may use any ovenproof casserole with a lid.
• 4 you will be layering ingredients in the bean pot/casserole. begin by covering the bottom of the bean pot/casserole with chicken pieces; sprinkle with salt, pepper, onion, tomato, bacon/ham and olives. continue to layer in this manner until all ingredients are used up, ending with tomatoes and olives on top.
• 5 drizzle mustard and butter on top of casserole ingredients.
• 6 pour brandy over all; cover the pot and set aside to marinate for 5-6 hours at room temperature or overnight in the refrigerator.
• 7 place casserole in a cold oven (do not preheat).
• 8 bake at 350f for 1 1/2 hours.
• 9 in a small bowl, combine cornstarch and water.
• 10 remove casserole lid and add cornstarch mixture; stir gently.
• 11 return uncovered to oven and bake 15 minutes longer.
• 12 helma suggests serving this with seasoned rice and a green salad.