This week, I’m going to teach you how to cook a chicken dish that as far as I’m aware of, is not traditional or specific to any country. It is best with rooster breats, but, as they can be harder to find, we’ll do it with chicken legs.



·         8 small common mushrooms;

·         200mg of cow’s cheese;

·         250mg of feta cheese;

·         10 chicken legs;

·         2 onions;

·         14 olives without pits;

·         300ml cream;

·         Oregano;

·         Black pepper;

·         Olive oil;

·         Salt;

·         Red wine (optional)




Preheat the oven to 200ºC.

Chop the onions, mushrooms and olives, and then put them aside from the moment. Also grate the cow’s cheese and tear the feta cheese into little pieces.

Season the chicken with the salt, pepper and oregano. Put the chicken in a tray, greased with some olive oil, and put it in the oven.

When the chicken starts becoming light brown, take it out, add the previously chopped ingredients, the cream and the cheese.

It should take around 40 more minutes of cooking in the oven after you add the ingredients. If you feel like the chicken is getting too dry, add some cream, wine or olive oil.

When you are happy with the result, the chicken is ready to be served. I made some risone pasta, but it also goes great with rice.


Tomas Ramalhete


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