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Chicken Portuguese

Page history last edited by agitlitz 10 months, 2 weeks ago

Chicken Portuguese

- a favorite dish from Anna's childhood (Stuart used to make it).  Anna thinks the recipe was derived from a dish from a restaurant in the city across from Eagle Pass.


Makes 8-10 servings


Brown sauce

  • 3 T butter
  • 3T flour
  • 4 c beef broth



  1. Melt the butter in a pan. 
  2. Add the flour and cook until it browns (the color of an almond), stirring often. 
  3. Add the broth and simmer 30 minutes.



  • 1/2 onion, chopped
  • 3 T butter
  • 1/2 c red or white wine
  • 1-2 15 oz can tomatoes (2 makes it very soupy)
  • 1 tsp parsley
  • 8-10 chicken breasts or thighs and legs



  1. In a large deep saute pan, or wide bottomed soup pot, saute onion in butter until translucent. 
  2. Add the wine and cook until reduced to 1/3 volume. 
  3. Puree the tomatoes. 
  4. Add tomatoes, parsley and brown sauce to the onions. 
  5. Add the chicken and cook until just done.  Serve over rice.


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