Heat the oil in a 12-inch skillet over a high flame for 3 minutes, then reduce heat to medium. Carefully place the quartered chicken in the pan and saute until golden. Remove and drain on paper towels. Pour 2 tablespoons oil from the skillet into an 8-quart Dutch oven or heavy stewing pot and heat it over a medium flame. Saute the ham, chorizones garlic, and spices for 4 minutes. Add the salt, chicken, tomatoes, and sherry. Bring to a boil, reduce heat to low, cover with a tight-fitting lid, and simmer for 45 minutes. Serve on a platter and garnish with green olives and pickled serrano chiles.
Wine Pairing(s)
Bradford Mountain Zinfandel
Steltzner 'Allison' Rose
Ridge Vineyards 'York Creek' Zinfandel
Cims de Porrera 'Classic' Priorato
Cascina Pian d'Or 'La Serena' Red
Corino Barolo 'Vigna Giachini'
A J Adam Riesling Dhroner
McManis Zinfandel
Wolf Blass 'Yellow Label' Sparkling Brut Non Vintage
Juve y Camps Reserva Brut Nature
Calories From Fat 127 Protein 8 Total Fat 14 Carbohydrates 7
Calories 228 Calcium 13 Sodium 692 Vitamin A 500 Vitamin C 7 Cholesterol 20
This recipe has been added to the following public cookbooks:
Elegant eats
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