4 Servings
Ingredients:
- 1 cup flour, AP
- 1 tablespoon Hungarian sweet paprika, plus 1/4 teaspoon
- 1 3 pound chicken, cut into 8 pieces
- 2 tablespoons extra-virgin olive oil
- 1 14 oz. can diced tomatoes in juice
- 4 ounces prosciutto, thinly sliced and chopped
- 12 each pearl onions, blanched 1 minute, peeled
- 2 large red peppers, fire-roasted, peeled and halved, cut into 3/4-inch-wide strips
- 6 large cloves garlic, pressed
- 4 sprigs Italian parsley
- 4 each bay leaves
- ½ cup dry white wine
- ½ cup tawny Port
- 1 tablespoon Dijon mustard
- 1 tablespoon tomato paste
- 1 tablespoon butter, room temperature
- 1 small baguette
Method:
- Preheat oven to 350°F.
- Whisk 1 cup flour, 1 tablespoon paprika, 1 1/2 teaspoons salt, and 1/2 teaspoon freshly ground black pepper in large bowl.
- Add chicken pieces to seasoned flour, 1 at a time, and turn to coat.
- Heat oil in heavy large skillet over medium-high heat.
- Add chicken, skin side down, and sauté until brown, 3 to 5 minutes per side.
- Transfer chicken to plate; reserve skillet.
- Arrange chicken in single layer in large ovenproof pot.
- Top with tomatoes and juice, prosciutto, onions, peppers, garlic, parsley, and bay leaves; sprinkle with 1/4 teaspoon paprika.
- Add wine and Port to reserved skillet.
- Bring to boil, scraping up browned bits.
- Remove from heat. Whisk in mustard and tomato paste; pour mixture over chicken and bring to boil.
- Cover; transfer to oven.
- Braise chicken until very tender, about 1 1/2 hours.
- Discard bay leaves and parsley.
- Using tongs, transfer chicken and toppings to platter.
- Return sauce in pot to simmer. If thicker sauce is desired, stir 1 tablespoon flour and butter in small bowl until smooth paste forms.
- Add flour paste to sauce and whisk to blend.
- Simmer until sauce thickens to desired consistency, whisking often.
- Season sauce to taste with salt and pepper.
- Spoon over chicken and serve with crusty bread.
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