Ingredients

How to make it

  • Preheat oven to 350'
  • Whisk 1 c flour,1 TB paprika,1-1/2 tsp salt and 1/2 tsp black pepper in large bowl. Add chicken to seasoned flour,1 at a time and turn to coat. Heat oil in heavy,large ,ovenproof pot over med-high. Add chicken ,skin side down,and saute till brown,3 to 5 mins per side. Transfer chicken to plate;reserve skillet.
  • Arrange chicken in single layer in ovenproof pot. Top with tomatoes and juice,prosciutto,onions,peppers,garlic,parsley,and bay leaves;sprinkle with 1/4 tsp 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 till very tender,about 1-1/2 hours. Discard bayl eaves and parsley. Using tongs,transfer chicken and toppings to platter. Return sauce in pot to simmer. If thicker sauce is desired,stir 1 TB flour and butter in small bowl until smooth paste forms. Add flour paste to sauce and whisk to blend.
  • Simmer till sauce thickens to desired consistency,whisking often.
  • Season sauce to taste with salt and pepper.
  • Spoon over chicken and serve.

Reviews & Comments 5

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  • lbrooks26 3 years ago
    Truly a dish I can't wait to try. Sounds delicious. I'll let you know as soon as I make it. Thanks for posting. Lorraine
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  • icecreamuffin 3 years ago
    this sounds delicious! i will have to try it, thanks for posting!
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  • chuckieb 3 years ago
    Wow! That's a gorgeous dish Pat! I love prosciutto. Great post!
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  • luisascatering 3 years ago
    really nice, almost like a portuguese version of coq au vin :-)
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  • nativeprincess 3 years ago
    This sounds incredible! Love Hungarian paprika!
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