Spanish Chicken& Ham With Mediterranean Vege

* Exported from MasterCook *

SPANISH CHICKEN & HAM WITH MEDITERRANEAN VEGE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.



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