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Frango ao Vinho  HT  MC  Brazilian  45mins



Serves 4   Hot  Poultry  Pork   Alcohol  Main Course  Dairy Free  Eggless  Brazil  Sth American  South America




3 slices Bacon 

4 Boneless Chicken Breasts, skinned

Salt and Black Pepper 

Plain Flour for coating

2 tbsp Olive oil 

16 Button Onions

210ml/7fl.oz. Dry Red Wine (check manufacture)

120ml/4fl.oz. Chicken Stock 

1 teasp Dried Thyme




1. Heat a large frying pan until very hot, add the bacon and fry until crisp. Drain on kitchen paper the break into pieces and set aside.


2. Season the breasts with salt and pepper then coat well with flour. 


3. Heat the olive oil in the frying pan, add the breasts and brown well on both sides. Remove from the pan and keep warm.


4. Add the onions, wine, stock and thyme to the frying pan and cook for 5-10 minutes or until the onion is soft and the sauce thickens. 


5. Return the chicken to the pan and continue to cook for 15-20 minutes over a love heat or until cooked through. Serve hot garnished with the crumbled bacon.




More Chicken Recipes  |  General Prep & Cooking Times   |  More Brazilian Recipes



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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

Related Recipes and Information

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General Poultry & Game Prep & Cooking Times  

Game Seasons UK

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