Spanish
Chicken
and
Ham
with
Mediterranean
-
serve
4
4
lb
chicken
1/2
tsp
salt
Freshly
ground
black
pepper
1
onion,
finely
chapped
1
clove
garlic,
finely
chopped
1/2
cup
red
or
white
wine
1
small
eggplant
2
tsp
salt
3
tbsp.
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
cup
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
tsp
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.
Submitted By (Miki)
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