This is a very fresh recipe, but you should remember to marinate the chicken 12 hours in advance.
Ingredients:
4 chicken filets
4 onions
100g jamon (cured ham) , in dice
150 ml freshly expressed lemon juice
2 Tbsp olive oil
Pimenton (smoked paprika) hot or sweet (we chose hot)
150 ml dry white wine
150 ml chicken broth
1. Put the chicken filet to marinate in the lemon juice (I put them in a ziploc bag), keep in the fridge for 12 hours.
2. After the time elapses, dry the chicken pieces with kitchen paper, rub the skin with pimenton, the pepper and salt.
3. Heat 2 Tbsp oil on medium heat, skin side down, and cook for 5 minutes until golden. Reserve.
4. Put the (if possible serrano) ham in the pan, cover and let it cook for 2 minutes to sweat the fat, then add the onions and let them melt for 2 minuts, stirring once in a while.
5. Add the wine and the broth, bring it to a boil, add the chicken, salt and peper to taste, reduce the heat and let it simmer for 20 minutes until the chicken is tender.
6. Tranfer the chicken to a serving dish a keep warm in the preheated oven, Bring the sauce to a boil, and reduce for 5 minutes. Share the onions and ham in four plates, lay a chicken filet on top, add the sauce.
Enjoy
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