Though cooked in an oven, chanfana is generally thought of as a stew, owing to the generous amount of cooking liquid required. Its origins are murky. When the French invaded Portugal in 1810, some say that local populations poisoned the water to deprive the French troops — or perhaps it was the troops who poisoned the water to punish the locals. Either way, little water was available for cooking, so for chanfana, chunks of meat were submerged in red wine instead.
Many newer recipes call for lamb. This more-traditional chanfana de cabrito (special, half-portion, $12) featured fork-tender goat, garlic-laced greens, and a Maginot line of boiled potatoes.
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