Frango Fernanda (braised chicken)

Name: Frango Fernanda (braised chicken)
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 large ready-to-cook chicken (approx. 1.5 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Olive oil; 2 Onions; 1 Garlic clove; 4 Tomatoes; 2 Bay leaves; 1 sprig of rosemary; 1/4 l dry red wine; 1 yellow, red and green peppers; 100 g Serrano ham; 1/2 bunch Parsley; 7-10 Tbsp Rosemary and bay leaves

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 large ready-to-cook chicken (approx. 1.5 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Olive oil
2 Onions
1 Garlic clove
4 Tomatoes
2 Bay leaves
1 sprig of rosemary
1/4 l dry red wine
1 yellow, red and green peppers
100 g Serrano ham
1/2 bunch Parsley
7-10 Tbsp Rosemary and bay leaves

Directions

1
Wash the chicken thoroughly and pat dry. Cut into 6-8 pieces. Rub with salt and pepper. Heat oil in a roaster. Fry the chicken parts in it until golden brown all around.
2
Peel and chop onions and garlic. Scald tomatoes hot and peel the skin. Clean and chop the tomatoes. Add onion, garlic, tomatoes, bay leaf and rosemary to the chicken and fry briefly. Add wine and braise for about 1 hour. Clean, wash and chop the peppers. Cut ham into strips. Add paprika and ham about 30 minutes before the end of cooking time. Season to taste with salt and pepper. Wash parsley, dab dry and chop.
3
Clean, wash and chop the peppers. Cut ham into strips. Add paprika and ham about 30 minutes before the end of cooking time. Season to taste with salt and pepper. Wash parsley, dab dry and chop. Sprinkle over the dish. Serve garnished with rosemary and bay leaves