Dish:
Braised Chicken in a Clay Pot
By Executive Chef Carmen Santos, Alfama Restaurant
Ingredients:
½ chicken breast cubed
3 oz. boiled ham cubed
6 mushrooms cut into quarters
1 slice of bread
½ cup of dry white wine
1/4 cup of minced onion
2 cloves of minced garlic
2 tablespoons butter
½ cube of chicken bouillon
1 potato cut into cubes and fried
parsley for garnish
| Instructions: |
| 1. |
Heat oven to 350 degrees
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| 2. |
Season chicken with salt, black pepper and lemon juice
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| 3. |
Saute onion and garlic in butter until golden brown. Add wine, bouillon and a little water. Let all ingredients simmer for awhile, and mix them in a blender until they become a pureed sauce. Set puree aside
|
| 4. |
Saute the chicken and ham with butter until they are all fully cooked
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| 5. |
Add the mushroom and saute until brown
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| 6. |
Fry the slice of bread in butter
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| Presentation: |
| 1. |
In a clay pot or ramekin (or casserole when cooking for a larger number) place the slice of bread and then layer over it the chicken, followed by the ham and mushrooms
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| 2. |
Pour the sauce over ingredients
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| 3. |
Place the open pot in the oven for a few minutes so that all the ingredients absorb some heat and are fully cooked
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| 4. |
Immediately before serving, top the dish with the fried cubed-potatoes and sprinkle the minced parsley as a garnish
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