I’ve been in the process of reining in my out-of-control magazine collection (more on this to follow in my next post), which includes six food magazines per month. I can’t just throw these away; I must clip all appealing recipes and file them in, yes, Wendy’s Recipe File. This process is made easier by all the recipes that I’ve bookmarked to try each month, some of which I actually have and liked, some which I have and disliked, some I really want to try but haven’t gotten around to, and some I can’t figure out why I bookmarked in the first place.
This recipe, from the February 2011 Bon Appetit, was not only bookmarked, but marked “yummy”!
1 cup all-purpose flour
1 T Hungarian sweet or hot paprika
1 3-4 pound chicken, cut into 8 pieces
2 T extra virgin olive oil
1 14 oz can diced tomatoes in juice (I like Muir Glen)
4 oz thinly sliced prosciutto, chopped
1 medium onion, diced
2 large roasted red peppers (you can use the jarred kind but if you cut them in half, remove the seeds, and roast them with a little olive oil in the oven at 450 until they’re starting to blacken, then let steam in a closed paper bag for ten minutes, then peel off the skin and cut them into strips they will taste so much better)
6 large garlic cloves, minced
4 large fresh Italian parsley sprigs
4 bay leaves
one-half cup dry white wine
one-half cup tawny Port
1 T Dijon mustard
1 T tomato paste
11/2 tsp salt
1/2 tsp pepper
1) Preheat oven to 350. Whisk 1 cup flour, paprika, salt and pepper in a large bowl. Add chicken pieces to seasoned flour, 1 at a time, and turn to coat. Heat oil in a heavy large skillet over medium-high heat. Add chicken, skin side down, and saute until brown, about 5 minutes each side. Transfer chicken to plate; reserve skillet.
2) Arrange chicken in a single layer in a large ovenproof pan. Top with tomatoes, prosciutto, onions, peppers, garlic, parsley, and bay leaves.
3) Add wine and Port to reserved skillet. Bring to boil, and deglaze the pan by scraping up browned bits. Remove from heat. Whisk in mustard and tomato paste. Put back on heat and bring to a boil again. Pour over the chicken.
4) PUt chicken in the oven and braise until very tender, about 11/2 hours. Using tongs, transfer chicken and toppings to platter. Pour sauce into a separate server, removing parsley and bay leaves and adding more salt and pepper if desired.