Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 bay leaves
- 1 tsp paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 cup white wine
- 1 cup chicken broth
- 1 cup sliced mushrooms
- 2 tbsp olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the chicken pieces and season with salt and pepper. Cook until browned on all sides, about 5-7 minutes.
3. Remove the chicken from the pot and set aside.
4. Add the chopped onion, minced garlic, bay leaves, paprika, thyme, and oregano to the pot. Cook until the onion is translucent, about 5 minutes.
5. Add the white wine and chicken broth to the pot and bring to a boil.
6. Return the chicken to the pot and reduce the heat to low. Cover and simmer for 30 minutes.
7. Add the sliced mushrooms to the pot and continue to simmer for another 10-15 minutes, or until the chicken is cooked through and the mushrooms are tender.
8. Serve hot with your choice of side dishes.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
5. Temperature:
Medium-high heat for browning the chicken, low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 5g
Protein: 35g
Substitutions for ingredients:
- Chicken can be substituted with turkey or pork.
- White wine can be substituted with chicken broth or apple cider vinegar.
- Mushrooms can be substituted with any other type of mushroom or omitted altogether.
Variations:
- Add diced tomatoes or tomato paste for a richer sauce.
- Add sliced chorizo or linguica sausage for extra flavor.
- Use fresh herbs instead of dried for a brighter flavor.
Tips and tricks:
- Make sure to brown the chicken well before adding the other ingredients for maximum flavor.
- Don't overcrowd the pot when browning the chicken to ensure even browning.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or platter with the chicken pieces arranged on top of the sauce.
Garnishes:
Garnish with fresh parsley or cilantro for a pop of color.
Pairings:
Serve with crusty bread or rice to soak up the delicious sauce.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Green salad
Troubleshooting advice:
- If the sauce is too thin, simmer uncovered for a few more minutes to thicken.
- If the chicken is not cooked through, continue to simmer until the internal temperature reaches 165°F.
Food safety advice:
- Always wash your hands and utensils before handling raw chicken.
- Cook chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Galinha à Portuguesa com Cogumelos is a traditional Portuguese chicken dish that is typically served with mushrooms and a flavorful sauce.
Flavor profiles:
This dish is savory and slightly tangy from the white wine, with a hint of smokiness from the paprika.
Serving suggestions:
Serve with a glass of white wine or a cold beer for a refreshing pairing.
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Region: Portuguese