Marinated pot-baked chicken

Marinated pot-baked chicken

Frango na púcara


Frango na púcara is a tasty oven-roasted, one-pot chicken dish. It comes from the town of Alcobaça, north of Lisbon, and is traditionally cooked in a terracotta jug (a cast-iron or earthenware casserole dish with a heavy lid can be used instead). It is important to use a very good-quality organic chicken for this, one that has spent its life eating in the field. Ideally, it should have been hung for about a week to give it a gamier chicken flavour; if you can encourage your butcher to track this down, you may find it is a revelation. The chicken is then marinated overnight before roasting. This is lovely with fried potatoes.


Quantity Ingredient
1 x 1.3kg free-range chicken
100g butter, melted
4 ripe plum tomatoes, chopped
4 tablespoons olive oil
100ml white wine
100ml port
100ml brandy, plus extra to taste
5 garlic cloves, peeled and smashed
1 tablespoon dijon mustard
4 bay leaves
180g streaky smoky bacon, roughly chopped
2 onions, sliced
a small bunch parsley leaves, finely chopped
smoked paprika, to taste
sea salt flakes
ground white pepper


  1. Joint the chicken into 8 pieces, or ask your butcher to do it for you. Season the chicken with salt, pepper and paprika. Combine the rest of the ingredients together to make a marinade and pour this over the chicken in the dish you will roast it in. Leave to marinate for 6 hours, or ideally overnight, in the fridge.
  2. Preheat the oven to 200°C. Roast the chicken for 20 minutes, then turn the oven down to 180°C. Continue cooking for another 40 minutes, or until the juices run clear. Add an extra splash of brandy at the end of cooking, if you like.
  3. Remove the chicken from the oven and leave it to rest for 10 minutes before serving. Serve straight from the dish at the table.
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