This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"When you roast a chicken perfectly, there's nothing more delicious." -Marco Pierre White
Many of my recipes call for garlic to be sautéed gently, not browned. The flavor of browned garlic is slightly bitter, and for some recipes that's not what you want, but for this one the browning adds a great flavor, especially when combined with the small amount of ham and the smoked paprika. All of this comes together to make a great sauce.
A good solid Pyrex casserole dish is perfect for this recipe. Searing the chicken skin side down for the ten minutes and then broiling after turning the chicken over makes for a great crispy skin and rich succulent dish.
Servings: 2 | Serving size: 1 thigh with sauce
Cooking time: 30 minutes
This recipe can easily be multiplied, makes great leftovers hot or cold, and keeps well for about 24 to 48 hours in the refrigerator.
|1 tsp.||olive oil|
|2||chicken thighs (bone in, skin on: about 6 ounces each)|
|3 cloves||garlic (thinly sliced)|
|1 ounce||jamón, prosciutto or good quality ham (very small dice)|
|2 Tbsp.||sherry or white wine|
|2 Tbsp.||chicken stock|
|1/2 tsp.||smoked paprika|
|to taste||fresh ground black pepper|
Place a casserole dish in the oven and preheat to 375°F.
When the oven is hot, add the olive oil to the casserole and swirl to coat the bottom of the pan.
Add the chicken thighs skin side down.
Roast for 10 minutes.
Add the garlic and ham to the pan.
Roast for 5 minutes.
Turn the chicken thighs over and add the sherry, chicken stock, salt, and paprika to the pan. Stir gently and return the pan to the oven.
Set the oven to broil and cook for 3 to 5 minutes until the chicken is brown.
Remove the pan from the oven and place the chicken on the serving plates.
Whisk the sauce in the bottom of the pan and serve on top of the chicken.
Serving size = 1 chicken thigh with sauce
Servings = 4
Amount Per Serving
|Calories 354||Calories from Fat 243|
|% Daily Value|
|Total Fat 27g||42%|
|Saturated Fat 7g||35%|
|Monounsaturated Fat 11g|
|Trans Fat 0g|
|Total Carbohydrates 2g||1%|
|Dietary Fiber 0g||0%|
|Vitamin A 8%||Vitamin C 2%|
|Calcium 2%||Iron 6%|
|Vitamin K 5mcg||Potassium 322mg|