White Wine Braised Chicken with Creamy Cassava Pirão

Name: White Wine Braised Chicken with Creamy Cassava Pirão
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Française
Ingredients: 4 bone-in chicken thighs and drumsticks, skinless; Juice of 1 lime; 1 cup (240 ml) dry white wine; 3 medium onions, sliced into rounds; 4 medium potatoes, cut into thick rounds; 7 garlic cloves, thinly sliced; 1 can (400 g) crushed tomatoes; 1 red bell pepper, diced; 1 ripe tomato, roughly chopped; 3 bay leaves; ¼ cup (60 ml) extra virgin olive oil; 2 chicken bouillon cubes dissolved in 1 cup (240 ml) hot water; Fresh parsley, salt, black pepper or fresh chili to taste; About 1 cup (150 g) cassava flour (for the pirão)

By Marie Lefebvre · Updated September 26, 2026

Tender chicken pieces slow-cooked under pressure with dry white wine, garlic, and tomatoes, then served alongside pirão — a velvety, savory cassava porridge made from the rich cooking broth. Comforting, bold, and surprisingly easy to make in under an hour.

Prep⏱️ 40 min

Servings👥 4 servings

Difficulty📊 Easy

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🛒 Ingredients

4 servings

4 bone-in chicken thighs and drumsticks, skinless
Juice of 1 lime
1 cup (240 ml) dry white wine
3 medium onions, sliced into rounds
4 medium potatoes, cut into thick rounds
7 garlic cloves, thinly sliced
1 can (400 g) crushed tomatoes
1 red bell pepper, diced
1 ripe tomato, roughly chopped
3 bay leaves
¼ cup (60 ml) extra virgin olive oil
2 chicken bouillon cubes dissolved in 1 cup (240 ml) hot water
Fresh parsley, salt, black pepper or fresh chili to taste
About 1 cup (150 g) cassava flour (for the pirão)

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Directions

1
Marinate the chicken in lime juice for 15 minutes, then drain. In a pressure cooker, heat the olive oil and layer the bottom with onion rounds followed by the potato slices.
2
Add the sliced garlic, dissolved bouillon, white wine, chicken, crushed tomatoes, bell pepper, chopped tomato, and bay leaves. Season with pepper and chili to taste. Seal the pressure cooker and bring to medium heat; once it starts whistling, cook for 25 minutes, then remove from heat and allow pressure to release naturally.
3
Transfer the chicken and potatoes to a serving dish. Return the remaining broth to the stovetop over medium heat and gradually whisk in the cassava flour, stirring vigorously, until a smooth and thick pirão forms. Garnish with fresh parsley and serve immediately alongside the chicken.

💡 Chef's Tip

For a lump-free pirão, add the cassava flour slowly while stirring constantly. If the broth has reduced too much, add a splash of hot water before thickening. Leftovers reheat beautifully — just loosen the pirão with a little water over low heat.