Spanish Chicken

Spanish Chicken

This is a spicy, deeply flavoured way to prepare chicken pieces without the need for a long marinade.

 

1.5kg chicken pieces

1 red capsicum, roughly chopped (or 1 red chilli)

1 green capsicum, roughly chopped

10 capers, squashed

10 green olives, chopped

4 anchovies, chopped

4 tomatoes, peeled and roughly chopped

4 slices of Spanish ham (Jamón), shredded

4 cloves of garlic, finely sliced

3 Spanish onions, cut into rings

2 tablespoons smoked paprika

½ cup flour

1 teaspoon ground cinnamon

1 teaspoon coarse black pepper

1 tablespoon parsley, chopped

1 teaspoon of tarragon, finely chopped

½ teaspoon saffron soaked in wine

1 tablespoon of Calvados, Brandy or Sherry

1 cup white wine

1 cup chicken stock

Olive oil

 

Pre-heat oven to 200°C

 

Combine all the dry ingredients in a bowl and  coat the chicken pieces generously.

Place the chicken pieces in a large baking tray and cover with first the Jamón, herbs, then add the olives, onions, garlic, capers, anchovies and capsicums.  Sprinkle over any excess dry mix.

Carefully pour in the saffron, Brandy, wine and stock without washing it over the chicken pieces.

Drizzle generously with olive oil and bake in a hot oven for 45 minutes.

Serve with rice and plenty of good wine.