This is pretty awesome! Love it when I am able to make new chicken recipes as after a while they do get boring!
•1 tablespoon Hungarian sweet paprika
•15 to 20 chicken thighs, skinless
•2 tablespoons extra-virgin olive oil
•1 14.5-ounce can diced tomatoes in juice
•100 grams of prosciutto in a slab – which I then pulsed in the food processor.
•12 to 15 baby Spanish onions, blanched 1 minute, peeled
•4 large roasted red peppers from jar – pulsed
•6 large garlic cloves, pressed
•4 large fresh Italian parsley sprigs
•4 large fresh bay leaves, bruised
1 teaspoon smoked paprika
•1/2 cup dry white wine
•1/2 cup Port
•1 tablespoon Dijon mustard
•1 tablespoon tomato paste
•Preheat oven to 350°F. Heat oil in heavy large skillet ( I use my le creuset cast iron pot) over medium-high heat. Add chicken , and sauté until it start to brown, 3 to 5 minutes per side. Season with paprika, salt and pepper.
• Top with tomatoes and juice, prosciutto, onions, peppers, garlic, parsley, and bay leaves; sprinkle with 1 teaspoon smoked paprika. Bring wine and Port to a boil. Remove from heat. Whisk in mustard and tomato paste; pour mixture over chicken. Cover; transfer to oven.
•Braise chicken until very tender, about 1 1/2 hours. Discard bay leaves and parsley. Serve with sauce in bowls.