Braised paprika chicken

Name: Braised paprika chicken
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 Chicken (approx. 1.3 kg; ready to roast); 2 Onions; 1 Garlic clove; 4 big ripe tomatoes; 7-10 Tbsp salt, white pepper; 1 TABLESPOON Olive oil; 2 Bay leaves; 1 sprig of rosemary; 1/4 l dry red wine; 3 Peppers; 7-10 Tbsp (e.g. green, yellow, red); 50 g air-dried ham (e.g. Serrano); 1/2 bunch Parsley

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 Chicken (approx. 1.3 kg; ready to roast)
2 Onions
1 Garlic clove
4 big ripe tomatoes
7-10 Tbsp salt, white pepper
1 TABLESPOON Olive oil
2 Bay leaves
1 sprig of rosemary
1/4 l dry red wine
3 Peppers
7-10 Tbsp (e.g. green, yellow, red)
50 g air-dried ham (e.g. Serrano)
1/2 bunch Parsley

Directions

1
Cut the chicken into 8 pieces. Wash and dab chicken parts. Peel and chop onions and garlic. Tomatoes may need to be blanched, quenched and skinned. Then chop roughly
2
Season chicken parts with salt and pepper. Heat the oil in a frying pan. Fry the chicken in it until golden brown all around. Add the onions, garlic, tomatoes, bay leaf and rosemary and fry briefly. Deglaze with wine, bring to the boil, cover and braise over medium heat for about 1 hour.
3
Clean, wash and roughly dice the peppers. Cut ham into strips. Add paprika and ham about 20 minutes before the end of cooking time. Season chicken with salt and pepper to taste. Wash and chop the parsley and sprinkle over it. Crispy roast potatoes taste good with it
4
Drink: dry red wine