Dinner Party · Portuguese
Frango no Púcaro
Cooking chicken in a sealed clay pot creates a natural steam environment for tender, flavorful meat.
Why This Works
Cooking in a sealed container creates a closed ecosystem where the flavors of the chouriço and chicken meld together intensely.
The Upgrade
Add a few baby potatoes into the pot at the start; they will soak up all the reduced sauce.
Chef's Secret
Michelin TechniqueThe 'púcaro' technique relies on the seal. If you don't have a tight-fitting lid, cover the pot with foil and press the lid down firmly over it.
Ingredients
Total time including resting: 45 min
Directions
Brown the chicken thighs in a skillet to get the skin crispy.
8 minPlace chicken, chouriço, onions, and carrots into a heavy pot or clay vessel.
2 minDeglaze the skillet with port wine and stock, then pour this liquid over the chicken.
2 minCover tightly to trap all steam, creating a pressure-cooker effect in the clay pot.
1 minCook in a preheated oven at 375°F until the meat pulls away from the bone.
30 minServe straight from the pot to preserve the trapped aromatic juices.
Wine Pairing
Dao Red
Red Wine
The BottleQuinta dos Roques Dao
A clay-pot cooked chicken is incredibly tender and aromatic, needing a medium-bodied red with refined acidity. Dao wines offer an elegant earthiness that grounds the delicate steam-cooked flavors.
Nutrition per Serving
510
calories
34g
protein
12g
carbs
24g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Saffron Rice
A fragrant, buttery rice pilaf acts as a neutral canvas for the aromatic clay-pot chicken.
Ingredients
Directions
Rinse the basmati rice under cold water until the water runs clear, then drain thoroughly.
Bloom the saffron threads in 2 tablespoons of warm stock for 5 minutes.
In a heavy-bottomed saucepan, sweat the minced shallot in butter over medium heat until translucent.
Add the rice to the pan, toasting briefly until edges become slightly translucent, about 2 minutes.
Pour in the remaining stock, saffron liquid, and salt; bring to a gentle simmer.
Cover tightly, reduce heat to the lowest setting, and cook for 15 minutes. Remove from heat and let rest covered for 5 minutes before fluffing with a fork.
Side Dish
Roasted Asparagus with Lemon
Snappy, lemony asparagus adds a crisp, garden-fresh contrast to the steamed chicken.
Ingredients
Directions
Preheat your oven to 425°F.
On a rimmed baking sheet, toss the asparagus with olive oil, salt, and pepper until evenly coated.
Spread the spears in a single layer to ensure proper caramelization.
Roast for 10 to 12 minutes until tender and slightly charred at the tips.
Remove from the oven and immediately drizzle with lemon juice.
Garnish with lemon zest and Parmesan before serving.
Member Reviews
How did it turn out?
Rate this recipe
Decent flavor. Needed a bit more seasoning for my taste.