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.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Peel the potatoes and cut them into wedges. Set aside in cold water to prevent oxidation.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Just before serving, stir in the lemon juice and sprinkle the chopped parsley over the chicken for a burst of freshness.

Step 10

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

Serving size	(2161.6g)

Amount per serving	% Daily Value*
Calories	3892.6

Total Fat 193.9g	0%
Saturated Fat 47.1g	0%
Polyunsaturated Fat 5.3g
Cholesterol 880mg	0%
Sodium 3283.6mg	0%
Total Carbohydrate 187.9g	0%
Dietary Fiber 20.6g	0%
Total Sugars 13.0g
Protein 295.6g	0%

Vitamin D 130IU	0%
Calcium 359.5mg	0%
Iron 23.9mg	0%
Potassium 6982.7mg	0%

*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.

Source of Calories

Fat: 47.4%

Protein: 32.1%

Carbs: 20.4%