Frango Moda Do Alentejana Chicken with Potatoes and Ga
Transport your taste buds to the sun-soaked fields of Portugal with Frango Moda do Alentejana, a rustic chicken dish brimming with Mediterranean flavors. This hearty recipe features succulent, golden-browned chicken simmered in a fragrant sauce of garlic, white wine, and paprika, which is then brightened with a burst of fresh lemon juice and parsley. Paired with crispy, golden potato wedges, this dish is a perfect balance of comfort and sophistication. Highlighted by its simple preparation and bold, authentic flavors, this one-pot wonder is ideal for weeknight dinners or family gatherings. Serve with a fresh green salad or crusty bread to soak up every last drop of the flavorful sauce.
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Recipe Information
Ingredients
- 1 piece chicken (whole, cut into pieces)
- 4 medium potatoes
- 6 cloves garlic cloves
- 4 tablespoons olive oil
- 1 cup white wine
- 2 teaspoons paprika
- 2 leaves bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped)
- 2 tablespoons lemon juice
Instructions
Begin by rinsing the chicken pieces under cold water and patting them dry with paper towels. Season the chicken with salt, black pepper, and paprika.
Peel the potatoes and cut them into wedges. Set aside in cold water to prevent oxidation.
In a large heavy-bottomed skillet or wide pot, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken pieces, skin-side down, and brown them on all sides. This should take about 5-7 minutes per batch. Once browned, remove the chicken and set aside.
In the same skillet, lower the heat to medium and add the remaining 2 tablespoons of olive oil. Add the garlic cloves (lightly smashed) and sauté until fragrant, about 1-2 minutes.
Deglaze the skillet by pouring in the white wine, scraping up any browned bits from the bottom of the pan. Allow the wine to simmer for 2-3 minutes to reduce slightly.
Add the bay leaves to the skillet, then return the chicken pieces to the pan. Cover and let the chicken simmer gently over low-medium heat for 25 minutes, turning occasionally.
While the chicken cooks, drain the potatoes and pat them dry with a clean towel. Heat a separate skillet with olive oil and fry the potato wedges until golden brown and crispy. Remove and drain on paper towels. Season with a pinch of salt.
After the chicken has simmered for 25 minutes, check for doneness. The internal temperature should reach 165°F (74°C), and the meat should be tender.
Just before serving, stir in the lemon juice and sprinkle the chopped parsley over the chicken for a burst of freshness.
Serve the chicken hot, topped with garlic and sauce from the skillet, alongside the crispy potatoes. Pair with a fresh green salad or crusty bread if desired.
Nutrition Facts
Calories |
3893 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.9 g | 249% | |
| Saturated Fat | 47.1 g | 236% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 880 mg | 293% | |
| Sodium | 3284 mg | 143% | |
| Total Carbohydrate | 187.9 g | 68% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 13.0 g | ||
| Protein | 295.6 g | 591% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 360 mg | 28% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 6983 mg | 149% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
