- 1 [3 pounds / 1.4 kg] chicken, cut into parts
- Paprika
- 4 onions
- 3 garlic cloves
- 4 firm tomatoes
- 4 bell peppers
- 3 1/2 ounces [100 g] Bayonne ham
- 3 1/2 ounces [100 mL] olive oil
- 1 bouquet garni [parsley, thyme, bay leaf]
- 3 1/2 ounces [100 mL] dry white wine
- Salt and pepper, to taste
- Chopped parsley
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- Season chicken parts with salt and pepper.
- Sprinkle with a little paprika.
- Peel and mince onions and garlic cloves.
- Peel and break-up tomatoes.
- Oven brown bell peppers; peel peppers and then cut meat into small strips.
- Cut ham into strips.
- Heat 1 1/2 teaspoons [7,5 mL] olive oil into a casserole; brown ham strips for 2 minutes.
- Add and brown chicken parts on all sides.
- Into a frypan, heat 2 tablespoons [30 mL] olive oil.
- Add onions; stir until just golden.
- Mix in tomato pieces, minced garlic and bouquet garni.
- Simmer for 15 minutes.
- Meanwhile, saute green pepper strips into remaining olive oil.
- Add golden brown chicken parts and ham strips to casserole.
- Then add tomato pieces, minced onion and green pepper strip.
- Mix; salt and pepper.
- Sprinkle with a little more paprika; cover.
- Simmer slowly for approximately 30 minutes.
- Throw away bouquet garni and serve, sprinkled with chopped parsley.
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