Este prato é um verdadeiro tesouro da cozinha regional portuguesa, vindo diretamente da Beira. É uma receita de celebração, que transforma simples frangos pequenos (frangainhos) numa refeição rica e sofisticada. O recheio, com o sabor a terra dos míscaros e a intensidade do presunto, combinado com a cozedura lenta, resulta numa carne incrivelmente tenra e um molho de sabores profundos e complexos.

Ingredientes

  • 4 Frangainhos (cerca de 1250 g no total)
  • 250 g de míscaros picados (mais alguns inteiros para guarnição)
  • 100 g de presunto picado (para o recheio)
  • 1 Dente de alho picado (para o recheio)
  • 100 g de fígados de galinha
  • Pimenta preta moída na ocasião q.b.
  • Sal q.b.
  • Salsa picada q.b.
  • 1 Colher de sopa de azeite virgem (para o recheio)
  • 1 Colher de sopa de manteiga
  • 2 Colheres de sopa de azeite virgem (para alourar os frangainhos)
  • 100 g de presunto cortado aos cubos (para estufar)
  • 2,5 dl de água
  • 1 Cubo de caldo de carne Knorr
  • 1 Cálice de aguardente velha
  • 1 dl de azeite virgem (para os míscaros inteiros)
  • 4 Dentes de alho picados (para os míscaros inteiros)

Preparação

  1. Deviam pesar cerca de 1250 gramas. Por aí. Deixei-os repousar num banho de imersão. Terão sido 30 minutos? Talvez. Passei-os depois por águas várias, que toda aquela areia é mesmo difícil de sair.
  2. Num tacho, com cerca de 1 colher de sopa de azeite virgem, salteei 250 gramas de míscaros picados com 100 gramas de presunto também picado e, com tratamento igual, 1 dente de alho e 100 gramas de fígados de galinha que comprei no talho.
  3. Moída a pimenta preta e uma pitada de sal, polvilhei com salsa picada. Recheio divino.
  4. Depois de bem limpos, recheei 4 frangainhos com o recheio divino e cosi-os com uma linha grossa.
  5. Num tacho, aqueci 1 colher de sopa de manteiga com 2 colheres de sopa de azeite virgem e 100 gramas de presunto cortado aos cubos e alourei depois todos os lados dos frangainhos.
  6. Reguei com 2,5 dl de água, juntei 1 cubo de caldo de carne Knorr, polvilhei com pimenta preta moída na altura, aromatizei com 1 cálice de aguardente velha, tapei e deixei estufar em lume brando durante cerca de 1 hora.
  7. Noutro tacho, aqueci 1 dl de azeite virgem e alourei 4 dentes de alho picados.
  8. Juntei bem lavadinhos o resto dos míscaros inteiros, temperei com sal e pimenta preta e deixei cozer em lume brando até o líquido libertado pelos míscaros se evaporar.
  9. Servi os frangainhos recheados guarnecidos com os míscaros à moda da Beira.

For a taste of rustic elegance from the heart of Portugal, here is the English version of this recipe.

Stuffed Poussins, Beira-Style

This recipe is a beautiful example of the rustic yet refined cuisine of the Beira region in Portugal. It takes the humble poussin (a small, young chicken) and transforms it into an elegant dish fit for a special occasion. The centrepiece is a rich, earthy stuffing made from wild mushrooms, salty prosciutto, and chicken livers, which creates a wonderful depth of flavour and keeps the birds incredibly moist as they cook.

The success of this dish lies in building layers of flavour. The stuffing itself is a masterclass in umami, and by searing the poussins before braising them, you lock in all the juices and create a beautifully golden skin. The braising liquid, enriched with brandy and a good quality stock, slowly tenderises the meat and melds with the flavours of the stuffing to create a truly delicious sauce.

The recipe uses míscaros (saffron milk cap mushrooms), which have a unique, peppery flavour. If you can’t find them, a mixture of other wild mushrooms like chanterelles or even chestnut mushrooms would work as a great substitute. This dish is traditionally served just with the sautéed mushrooms as a garnish, but it would also be wonderful with creamy mashed potatoes, soft polenta, or crusty bread to soak up every last drop of the flavourful sauce.

Ingredients

  • 4 Poussins (approx. 1.25kg total)
  • 250g saffron milk cap mushrooms (*míscaros*), chopped (plus a few left whole for garnish)
  • 100g prosciutto, chopped (for the stuffing)
  • 1 garlic clove, chopped (for the stuffing)
  • 100g chicken livers
  • Freshly ground black pepper, to taste
  • Salt, to taste
  • Chopped parsley, to taste
  • 1 tbsp virgin olive oil (for the stuffing)
  • 1 tbsp butter
  • 2 tbsp virgin olive oil (for browning the poussins)
  • 100g prosciutto, diced (for the braise)
  • 250ml water
  • 1 beef stock cube
  • A splash of old brandy
  • 100ml virgin olive oil (for the whole mushrooms)
  • 4 garlic cloves, chopped (for the whole mushrooms)

Method

  1. First, prepare the mushrooms. The original text mentions they should weigh about 1250 grams in total and requires soaking them for about 30 minutes, then rinsing them several times to remove all the sand.
  2. In a pan with about 1 tbsp of virgin olive oil, sauté 250g of chopped mushrooms with 100g of chopped prosciutto, 1 chopped garlic clove, and 100g of chicken livers.
  3. Season with freshly ground black pepper and a pinch of salt, then sprinkle with chopped parsley. This is your stuffing.
  4. After cleaning the poussins thoroughly, fill them with the stuffing and sew them up with thick kitchen string to secure.
  5. In a large casserole dish, heat 1 tbsp of butter with 2 tbsp of virgin olive oil and 100g of diced prosciutto. Brown the poussins on all sides.
  6. Pour in 250ml of water, add 1 beef stock cube, sprinkle with freshly ground black pepper, and add a splash of old brandy. Cover and let it stew on a low heat for about 1 hour.
  7. In another pan, heat 100ml of virgin olive oil and sauté 4 chopped garlic cloves until golden.
  8. Add the remaining whole (and well-washed) mushrooms, season with salt and pepper, and let them cook on a low heat until the liquid released by the mushrooms has evaporated.
  9. Serve the stuffed poussins garnished with the sautéed whole mushrooms.