Spanish chicken & ham with mediterranean ve
Yield: 4 Servings
Ingredients:
- 4 lb Chicken
- 1/2 ts Salt Freshly ground black pepper
- 1 Onion finely chapped
- 1 Clove garlic finely chopped
- 1/2 c Red or white wine
- 1 sm Eggplant
- 2 ts Salt
- 3 Tb. olive oil
- 2 Zucchini sliced
- 1 Green pepper cut into -strips
- 1 Red pepper cut into strips
- 2 Tomatoes peeled seeded -and chopped
- 1/2 lb Boiled ham diced
- 1/2 c Tomato sauce
- 1 Bay leaf
Instructions:
Soak the clay pot in cold water for 10 minutes. Place the chicken in the pot season with salt and pepper and add the onion garlic and wine. Cover and place in a cold oven. Adjust the heat to 450F and cook for 40 minutes. In the meantime cut the eggplant into thick slices and then into small cubes. Place the cubes on a wire cake cooking rack and sprinkle with two teaspoons salt. Allow to stand undisturbed for 10 minutes to drain the bitter juices. Heat the oil and fry the eggplant until lightly browned. Add the zucchini and peppers and fry until softened. Add these ingredients and the tomatoes ham tomato sauce and bay leaf to the chicken in the pot. Cover and continue cooking for another 40 minutes. Makes 4 servings. From "Cooking in Clay" by Irena Chalmers Potpourri Press Greensboro N.C. 1974. Posted by Stephen Ceideberg; November 9 1992.
