This flavorful braised chicken is both elegant and quite easy. Pairs well with our Rutherford Cabernet Sauvignon.
1 whole chicken
3 Tbsp Round Pond Spanish Varietal Extra Virgin Olive Oil
1 small onion, chopped
2 cloves garlic, minced
¼ cup chopped prosciutto
¾ tsp sweet paprika
1-15oz canned diced tomatoes with their juices
2 red bell peppers, roasted, peeled and seeded, julienned
½ tsp dried chili peppers
½ cup green olives, chopped
Salt and pepper
Cut the chicken into eighths. Sprinkle each piece with salt and pepper. Heat oil in large skillet and sear the chicken on all sides. Remove to a plate. Add onions and garlic to the pan and cook 5 minutes. Add proscuitto, cook 2 minutes, and then stir in paprika, cook 1 minute. Add the tomatoes, bell peppers and chili peppers. Return chicken to pan, cover and simmer 45 minutes. Remove from heat, stir in olives and serve the braised chicken over rice.
Recipe by Chef Jeffrey Bernys, Napa Valley