2 chicken thighs, bone-in, chopped into 2” pieces
Kosher salt and freshly ground black pepper
All-purpose flour, to coat
1 tablespoon olive oil
1 clove fresh garlic, sliced
½ whole dried chili pepper, seeded
2 oz (50 g) prosciutto
½ medium onion, cut into ½” pieces
1 each red and 1 yellow bell pepper, seeded and cut into ½” pieces
2 tablespoons white wine
½ 14.5-oz can diced tomatoes
½ cup (100 ml) chicken broth
1 teaspoon ground paprika
1 bay leaf
Finely chopped fresh parsley
Glass or Stainless Steel Lid
Season chicken with salt and pepper and lightly coat with flour.
Preheat the pan over medium-high heat for about 90 seconds. Add in oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then place chicken skin-side down in the pan. Sear each side for about 1 minute each or until golden brown. Remove from the pan.
In the same pan, add in garlic, chili and prosciutto and sauté for about 30 seconds. Once fragrant, add in onion and bell peppers and lightly stir. Add back the chicken into the pan.
Drizzle white wine and bring to a simmer. Add diced tomatoes, chicken broth, ground paprika, and bay leaf into the pan. Cover with lid and simmer over low heat for about 30 minutes. Stir occasionally to avoid scorching.
Transfer to a plate, garnish with parsley and serve.
To lock in the flavors, sear the chicken first and remove from the pan. Then, return to the pan with the sautéed vegetables.
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