Spanish Chicken & Ham with Mediterranean Vegetables
Submitted by davepeters
Clay pot chicken braised with ham, eggplant, zucchini, peppers, and tomatoes in wine. A rustic Spanish one-pot meal bursting with Mediterranean flavor.
YIELD
4 servingsPREP
40 minCOOK
80 minREADY
2 hrsIf you own a clay pot, this is the recipe that justifies it.
A whole chicken roasts in a clay pot with onion, garlic, and wine until golden, then gets surrounded by a medley of Mediterranean vegetables: eggplant, zucchini, red and green peppers, tomatoes, and diced ham. The pot goes back in the oven and everything melds into a fragrant, wine-kissed braise.
The clay pot traps moisture beautifully, so the chicken stays incredibly juicy while the vegetables practically melt into a thick, saucy bed.
Kitchen Tips
- Always start the clay pot in a cold oven. Putting a soaked clay pot into a preheated oven can crack it.
- Salt the eggplant cubes and let them drain for 10 minutes before frying. This draws out bitterness and excess moisture.
- No clay pot? A Dutch oven works well. You’ll lose some of the unique steaming effect, but the flavors will still be fantastic.
- Serve with crusty bread to soak up the juices at the bottom of the pot. That’s the best part.
Ingredients
Directions
Soak the clay pot in cold water for 10 minutes.
Place the chicken in the pot, season with salt and pepper and add the onion, garlic and wine.
Cover and place in a cold oven.
Adjust the heat to 450F and cook for 40 minutes.
In the meantime, cut the eggplant into thick slices and then into small cubes.
Place the cubes on a wire cake cooking rack and sprinkle with two teaspoons salt.
Allow to stand undisturbed for 10 minutes to drain the bitter juices.
Heat the oil and fry the eggplant until lightly browned.
Add the zucchini and peppers and fry until softened.
Add these ingredients and the tomatoes, ham, tomato sauce and bay leaf to the chicken in the pot.
Cover and continue cooking for another 40 minutes.
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