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Categories:
flour paprika chicken vegetable oil butter onion garlic Serrano ham pine nuts white wine chicken stock bay leaves crusty bread
Viewed: 44 - Published at: 3 years agoIngredients
- 1/4 cup flour
- 1/4 tsp paprika
- 3 1/2 lbs bone-in chicken pieces
- 2 tbsp vegetable oil
- 2 tbsp butter
- 1 large onion, finely chopped
- 2 cloves garlic, crushed
- 2 oz serrano ham, cut into strips
- 1/3 cup pine nuts
- 2/3 cup dry white wine
- 2/3 cup chicken stock
- 2 None bay leaves
- None None Crusty bread, to serve
Method
- Preheat the oven to 375°F. Season the flour with salt, freshly ground black pepper and the paprika. Lightly coat the chicken pieces in the seasoned flour.
- Heat the oil and butter in a large heavy-bottomed Dutch oven on medium-high heat. Cook the chicken, in batches, for 5-8 mins until golden all over. Remove the chicken pieces with a slotted spoon.
- Add the onion and garlic to the pan and cook for 2-3 mins until beginning to soften. Add the ham and pine nuts and cook for 2-3 mins until the pine nuts are just golden. Add the wine and stock and bring to a boil.
- Return the chicken to the pan. Season with salt and freshly ground black pepper. Add the bay leaves and transfer to the oven. Cook for 45 mins until the chicken is cooked through. Serve with crusty bread.
