This mouthwatering Portuguese Chicken recipe is a must-try.
- Carbohydrate 10.1905314817435 g
- Cholesterol 213.540625095365 mg
- Fat 27.6440982917404 g
- Fiber 0.18703805899035 g
- Protein 60.1825860385106 g
- Saturated Fat 15.5047697220323 g
- Serving Size 1 1 Serving (480g)
- Sodium 529.993078873025 mg
- Sugar 10.0034934227532 g
- Trans Fat 2.31435295059816 g
- Calories 553 calories
Step-by-step
- Melt butter in a large skillet over medium-high heat. Add chicken breasts, and cook until nicely browned on both sides. Pour in chicken stock and white wine, using enough chicken stock so that the chicken pieces are covered halfway to two thirds by liquid. Add whole garlic cloves. Reduce heat to medium-low, sprinkle flour over the top of the contents of the pan and cover with a lid. Simmer for 40 to 45 minutes, until chicken is cooked through.
- When chicken is cooked through, remove to a dish, and keep warm. Boil the liquid in the skillet until it is reduced to about 1 1/2 cups. Whisk cream into the reduced liquid, breaking up the garlic cloves as much as you can. Return chicken to the pan, and heat through.
Managing Moisture and Browning
Starting bone-in chicken breasts in a skillet over medium-high heat requires careful fat management to achieve proper Maillard browning without burning the butter solids. Dry the skin thoroughly with paper towels before searing, because surface moisture prevents the temperature from reaching the 300 degrees Fahrenheit threshold required for browning. Searing locks in initial juices while rendering subcutaneous fat into the pan.
The Science of Simmering Braising Liquids
Covering the poultry halfway to two-thirds with a 1.5-cup ratio of chicken stock and dry white wine creates an optimal dual-heating environment. Simmering on medium-low for 40 to 45 minutes utilizes steam trapped under the lid to cook the thickest part of the breast evenly to 165 degrees Fahrenheit. Sprinkling flour directly onto the pan contents acts as an upfront thickener that gelatinizes starches as the braising liquid reduces.
Finishing the Emulsion
Boiling the remaining skillet juices concentrates the flavors until the volume hits approximately 1.5 cups. Whisking heavy cream into this hot reduction introduces dairy fats that stabilize the emulsion while dissolving softened garlic cloves into the sauce. Maintain medium heat during the final re-thermalization phase to prevent the dairy solids from breaking apart.
