This was an excellent meal! I would make this again!
The original recipe is pretty extensive. I adjusted it quite a bit, and it was still great.
- 1 cup flour
- 1 T plus 1/4 t Hungarian sweet paprika
- 3-3 1/4 lbs chicken drumsticks, skinned
- extra virgin olive oil
- 1 small (14.5-oz) can diced tomatoes
- 4 oz thinly sliced prosciutto, chopped
- 1/2 onion, chopped
- 2 roasted red peppers from jar, sliced
- 6 garlic cloves, minced
- 4 large fresh Italian parsley sprigs
- 4 bay leaves
- 1 cup dry white wine
- 1 T Dijon mustard
- 1 T tomato paste
- 1 T butter, room temperature
- hot cooked white rice
- Preheat oven to 350°F. Whisk flour, 1 T paprika, 1 1/2 t salt, and 1/2 t ground black pepper a in large bowl. Add chicken pieces to seasoned flour, 1 at a time, and turn to coat. Heat oil in heavy large frying pan over medium-high heat. Add chicken, and sauté til brown, 3 to 5 minutes per side. Transfer chicken to plate; reserve pan.
- Arrange chicken in single layer in a large baking pan. Top with tomatoes and juice, prosciutto, onions, peppers, garlic, parsley, and bay leaves; sprinkle with 1/4 t paprika. Add wine to reserved skillet. Bring to boil, scraping up browned bits. Remove from heat. Whisk in mustard and tomato paste; pour mixture over chicken and bring to boil. Cover; transfer to oven.
- Braise chicken til very tender, about 1 1/2 hours. Discard bay leaves and parsley. Using tongs, transfer chicken and toppings to platter. Return sauce in pot to simmer. If thicker sauce is desired, stir 1 T flour and butter in small bowl til smooth paste forms. Add flour paste to sauce and whisk to blend. Simmer til sauce thickens to desired consistency, whisking often. Season sauce to taste with salt and pepper. Spoon over chicken and serve over rice.
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Comments: 10