Andalousian Chicken

Chicken stuffed with ham and rice and colourfully garnished, this adaptation of a Spanish dish is inexpensive and impressive, but it does take time to prepare.

1 chicken, about

4 lb.

1 large onion

1 bouquet garni (consisting of

3 sprigs of parsley,

1 small bay leaf and

1 spray of thyme tied together) or

½ teaspoon dried bouquet garni

2 oz. butter

1 tablespoon olive oil

1 teaspoon salt freshly ground pepper

1 scant tablespoon flour

4 fl. oz. white wine

2 tablespoons tomato puree

4 oz. cooked rice

4 oz. cooked ham, diced

2 teaspoons paprika

1 teaspoon salt

2 tablespoons oil

1 large onion, sliced in rings

2 large sweet peppers, sliced in rings, seeded and with the white pith removed

Stuffed with ham and rice, Andalou-sian Chicken is a delicious and attractive way to serve pot-roasted chicken.

1 lb. tomatoes, peeled and chopped

1 teaspoon salt freshly ground pepper

Wash the chicken inside and out and dry it using kitchen paper towels. Mix the rice, ham, paprika and salt together and stuff the chicken with the mixture. Pin the neck flap neatly over the back with a small skewer.

Heat the butter and oil in a heavy stewing pan. Lightly brown the chicken on all sides. Add the onion and the bouquet garni. Lower the heat, cover and cook for about 1 hour, or until the chicken is tender.

While the chicken is cooking, make the garnish. Heat the oil in a frying-pan over moderate heat. Saute the onions for 2 to 3 minutes. Add the peppers, tomatoes, salt and 5 grindings of pepper and cook gently until the vegetables are soft. Set aside and keep hot.

Remove the chicken from the pan. Place on a heated serving dish. Remove the skewer. Surround with the garnish.

Discard the onion and bouquet garni from the stew pan. Place the pan on a high heat. Sprinkle in the flour, stirring constantly with a wooden spoon. Stir in the tomato puree and the wine. Still stirring, bring to the boil. Pour over the chicken. Serve immediately.

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