Frango Na Pucara(Or Portuguese Jugged Chicken)

• 2 1/2 lb. broiler-fryer
• 1 Tbsp. olive oil
• 12 small white onions
• 3 medium garlic cloves
• 5 large parsley branches
• 1/4 lb. Prosciutto, diced
• 2 large bay leaves
• 3 large tomatoes, peeled and chopped
• 1 pkg. small peeled carrots
• 2/3 c. dry white wine
• 1/3 c. tawny or ruby Port
• 2 Tbsp. brandy
• 1 Tbsp. Dijon mustard
• 1/4 tsp. fresh ground pepper
• salt to taste

1. Rub chicken with oil.
2. Place 1/2 Prosciutto, onions, tomatoes, carrots and spices in ovenproof clay pot (or casserole with cover). Then add chicken.
3. Then pile the rest of the veggies on top. Combine wines, brandy, mustard and pepper.
4. Pour over chicken. Bake for 1 1/2 to 2 hours at 350u0b0.
5. After removing from oven, drain off liquid and make it into a gravy with Wondra flour.
6. Cover chicken and veggies to serve.
7. Great with a side dish of rice!

broilerfryer, olive oil, white onions, garlic, parsley branches, bay leaves, tomatoes, carrots, white wine, tawny, brandy, mustard, fresh ground pepper, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=900561 (may not work)