Instructions:

The recipe comes from the city of Alcoba on Portugal's west coast; traditionally it is prepared in a special clay pot called a pacara, but you can use any covered casserole dish.

Ingredients

1 whole chicken (about 4 1/2 lbs)
150 grams dry cured ham, cubed
4 large ripe tomatoes (skinned and seeded)
10 shallots
70 grams of butter in pieces
olive oil
2 tbl Dijon mustard
4 cloves garlic (bruised)
100ml port
100ml brandy
150ml white wine
4 bay leaves
salt and pepper to taste
paprika (optional)
4 tbl fresh parsley

Directions

Rub chicken pieces with garlic and mustard; sprinkle with pepper. Chill at least 1 hour. Preheat oven to 375F (190C). Place chicken in a Dutch oven or lidded casserole; add ham, tomatoes, mushrooms and onions; drizzle with olive oil; add wines and brandy. Cover and bake 50 minutes; remove lid and continue baking 30 minutes more or until chicken is golden brown.
Serving Suggestion

Serve with mashed potatoes.

Prep time: 20 minutes. Chill time: 1 hour. Cook time: 1 hour 20 minutes. Makes 4 servings.