Portuguese Chicken Recipe

Preheat oven to 350°F.

Whisk 1 cup flour, 1 Tbsp paprika, 1½ tsp salt, and ½ tsp freshly ground black pepper in large bowl. Add chicken pieces, 1 at a time, and turn to coat. Heat oil in heavy large skillet over medium-high heat. Add chicken, skin side down, and sauté until brown, 3 to 5 minutes per side. Transfer chicken to plate; reserve skillet.

Arrange chicken in single layer in large ovenproof pot (a braising pan is ideal for this). Top with tomatoes and juice, diced prosciutto, onions, peppers, garlic, parsley, and bay leaves; sprinkle with ¼ tsp paprika.

Add wine and Port to reserved skillet. Bring to boil, scraping up browned bits. Remove from heat. Whisk in mustard and tomato paste until sauce is smooth; pour mixture over chicken and bring to boil. Cover pot and transfer to oven.

Braise chicken until very tender, about 1½ hours. Remove pot from oven.

Discard bay leaves and parsley. Using tongs, transfer chicken and toppings to platter. Cover chicken with foil and keep warm.

Place pot on stove and bring sauce to simmer. Continue to cook until sauce has reduced by about a third, whisking often.

Season sauce to taste with salt and pepper. Spoon over chicken and serve.