Portuguese Braised Chicken

Published on January 16, 2020

Total Time:

1 hrs 15 mins

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• 2 tablespoons olive oil

• 8 ounces linguica sausage, sliced

• 1 onion, sliced

• 1 green bell pepper, chopped

• 4 pounds chicken parts

• 1 ½ teaspoons chopped fresh oregano

• ¼ teaspoon chopped fresh basil

• 1 teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• 1 cup dry white wine

• 1 cup chicken broth

• 2 bay leaves

• ¼ teaspoon red pepper flakes

• 1 orange, cut into wedges

1. Heat oil in a Dutch oven over medium heat. Add sausage, onion, and bell pepper; saute until vegetables are softened and sausage is browned, about 10 minutes. Remove with a slotted spoon to a plate, leaving drippings in the pot.

2. Combine oregano, basil, salt, and pepper in a small bowl and rub on chicken. Add chicken to the pot, raise heat to medium-high, and brown on all sides, about 10 minutes.

3. Stir sausage and vegetable mixture into the pot with wine, broth, bay leaves, and red pepper flakes. Bring to a boil; reduce heat to medium-low and let simmer, covered, until chicken is no longer pink in the centers, 35 to 45 minutes.

4. Remove and discard bay leaves. Serve chicken with orange wedges.

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Nutrition Facts (per serving)

540Calories39g Fat3g Carbs37g Protein

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Nutrition FactsServings Per Recipe10Calories540% Daily Value *Total Fat39g50%Saturated Fat12g58%Cholesterol173mg58%Sodium725mg32%Total Carbohydrate3g1%Dietary Fiber1g2%Total Sugars1gProtein37gVitamin C16mg82%Calcium29mg2%Iron2mg13%Potassium502mg11%

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