Please note: on the show we made a half batch of this recipe

Serves 10

4- 5 pounds chicken on the bone with the skin, cut into medium pieces
salt and pepper
2 tablespoons extra-virgin olive oil
1 glass of white wine
4 white onions, sliced thin
4 garlic cloves, crushed
2 red peppers, sliced thin
2 green peppers, sliced thin
1 tomato, cut into cubes
1 pound tomato pulp, puree
1 cup ¼ inch serrano ham cubes

Season the chicken with salt and pepper. Heat the oil in a large skillet over medium high heat until hot. Add the chicken and, working in batches if necessary, brown on all sides, about 15 minutes. Transfer the chicken to a plate and add the wine to the skillet. Simmer, scraping up the brown bits until the wine has reduced by three quarters.

Add the onion, garlic, green and red pepper, and a pinch of salt. Cover and cook over medium low until softened, stirring occasionally, about 25 minutes.

Add the chopped tomato, the tomato pulp and the ham cubes to the skillet along with the cooked chicken. Stir well and simmer until the chicken is tender and the sauce is reduced, about 15 minutes more.