Spanish Chicken and Ham with Mediterranean Vegetables

Title:
Spanish Chicken and Ham with Mediterranean Vegetables

Yield:
4 Servings

Categories:
Spanish,
Chicken




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






 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.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip