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Braised Chicken

Braised Chicken in a Clay Pot
By Executive Chef Carmen Santos, Alfama Restaurant


chicken breast cubed
3 oz. boiled ham cubed
6 mushrooms cut into quarters
1 slice of bread
cup of dry white wine
1/4 cup of minced onion
2 cloves of minced garlic
2 tablespoons butter
cube of chicken bouillon
1 potato cut into cubes and fried
parsley for garnish

1. Heat oven to 350 degrees
2. Season chicken with salt, black pepper and lemon juice
3. Saute onion and garlic in butter until golden brown. Add wine, bouillon and a little water. Let all ingredients simmer for awhile, and mix them in a blender until they become a pureed sauce. Set puree aside
4. Saute the chicken and ham with butter until they are all fully cooked
5. Add the mushroom and saute until brown
6. Fry the slice of bread in butter

1. In a clay pot or ramekin (or casserole when cooking for a larger number) place the slice of bread and then layer over it the chicken, followed by the ham and mushrooms
2. Pour the sauce over ingredients
3. Place the open pot in the oven for a few minutes so that all the ingredients absorb some heat and are fully cooked
4. Immediately before serving, top the dish with the fried cubed-potatoes and sprinkle the minced parsley as a garnish