How to make it

  • Preheat oven to 350°F.
  • Whisk 1 cup flour, 1 Tbsp paprika, 1½ tsp salt, and ½ tsp freshly ground black pepper in large bowl. Add chicken pieces, 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 (a braising pan is ideal for this). Top with tomatoes and juice, diced prosciutto, onions, peppers, garlic, parsley, and bay leaves; sprinkle with ¼ 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 until sauce is smooth; pour mixture over chicken and bring to boil. Cover pot and transfer to oven.
  • Braise chicken until very tender, about 1½ hours. Remove pot from oven.
  • Discard bay leaves and parsley. Using tongs, transfer chicken and toppings to platter. Cover chicken with foil and keep warm.
  • Place pot on stove and bring sauce to simmer. Continue to cook until sauce has reduced by about a third, whisking often.
  • Season sauce to taste with salt and pepper. Spoon over chicken and serve.

Reviews & Comments 1

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  • ttaaccoo 8 years ago
    This sounds scrumptious!! thank you.
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