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Chicken de vinho de illes (Mom's Portuguese Chicken) Recipe

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This recipe for Chicken de vinho de illes (Mom's Portuguese Chicken), by , is from Martin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Grandma Marie


whole chicken cut up or selected pieces of your choice
4 cups cream sherry wine
1 cup cider vinegar
12 to 14 cloves (mash clove with end of knife in wax paper)
2 tsps salt
1 tsp. pepper
water to cover chicken
for coating...
Lawry's seasoning salt
pepper to taste
garlic salt

Marinate chicken pieces in wine, garlic, salt and pepper and enough water added to cover chicken. Marinate overnight or for at least 12 hours. The longer the chicken marinates the more the flavor of the marinade will penetrate.

Drain chicken in a collander or large strainer. In the meantime put flour (enough to coat every piece of chicken generously) season with seasoning salt, garlic salt and pepper. Taste small amount of coating mix with fingertip to make sure you have adequately seasoned flour and pan fry in olive oil, about 1 inch in depth. When chicken is golden brown on both sides be sure to drain it thoroughly on either cooling racks or paper towels. Return to large baking dish and cook for about 30 minutes in a 300 oven. As all you little portagee kids know this is excellent cold.




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