• 4servings
  • 120minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, D
MineralsMagnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup all purpose flour

  2. 1 Tbsp plus 1/4 tsp Hungarian sweet paprika

  3. 1 3- to 3 1/4-pound chicken , cut into 8 pieces

  4. 2 Tbsp extra-virgin olive oil

  5. 1 14 1/2-ounce can diced tomatoes in juice

  6. 4 ounces thinly sliced prosciutto , chopped

  7. 12 cipolline onions or 1-inch-diameter pearl onions , blanched

  8. 1 minute, peeled

  9. 2 large roasted red peppers from jar, halved, cut into 3/4-inch-wide strips

  10. 6 large garlic cloves , pressed

  11. 4 large fresh Italian parsley sprigs

  12. 4 large fresh bay leaves , bruised

  13. 1/2 cup dry white wine

  14. 1/2 cup tawny Port

  15. 1 Tbsp Dijon mustard

  16. 1 Tbsp tomato paste

  17. 1 Tbsp butter , room temperature

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F.

  2. 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.

  3. 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.

  4. 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.

  5. Braise chicken until very tender, about 1½ hours. Remove pot from oven.

  6. Discard bay leaves and parsley. Using tongs, transfer chicken and toppings to platter. Cover chicken with foil and keep warm.

  7. Place pot on stove and bring sauce to simmer. Continue to cook until sauce has reduced by about a third, whisking often.

  8. Season sauce to taste with salt and pepper. Spoon over chicken and serve.


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