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Spanish Chicken And Ham With Mediterranean Vegetables

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Grains	Spanish	Ceideburg 2, Chicken, Spanish	4	Servings

INGREDIENTS

4	lb	Chicken
1/2	t	Salt
		Freshly ground black pepper
1		Onion, finely chapped
1		Clove garlic, finely chopped
1/2	c	Red or white wine
1		Eggplant
2	t	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.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 329 Calories From Fat: 128 Total Fat: 14.3g Cholesterol: 40.8mg Sodium: 4056.4mg Potassium: 1201mg Carbohydrates: 17.8g Fiber: 4.3g Sugar: 10.3g Protein: 33.1g