Provincetown Portuguese Cookbook

Carne

Partridges Alcântara | Pork with Clams | Minho Style | Pork Chops with Port Wine Sauce | Pork Stuffed with Clams | Baked Smoked Shoulder and Rice | Portuguese Chicken | Empanada de Galinha | Chicken with Peas | Louise's Portuguese Paella | Portuguese Skewers of Beef | Chuck Roast | Chuck Roast Portuguese Style | Alcatra à la Rita | Alcatra à Moda Mariana | Mariana's Portuguese Style Chuck Roast | Feijoada | Cocoila

Frango com Ervilhas à Portuguesa

Rosa Verde Silva

2 tbsp. olive oil

1 tbsp. butter

1 medium onion, sliced

1 chicken, about 2 1/2 pounds, cut into pieces

6 oz. chicken stock

2 oz. dry Madeira wine

Salt and pepper to taste

1 lb. frozen peas

Heat the oil and butter together in a heavy casserole. Add the onion and cook until limp. Remove and keep warm.

Put the chicken in the casserole and lightly brown on all sides. Add the onion, stock, wine and salt and pepper. Cover and cook over gentle heat until the chicken is done, about 1 hour and 10 minutes. Before the chicken is nearly done, add the peas and heat through.

Serves 4.