Paprika chicken on a bed of onions and ham

Ingredients for 4 servings:

• 4 chicken breast fillets, with skin and bones
• 150 ml lemon juice, freshly squeezed
• ½ tsp paprika powder
• Salt
• Pepper, from the mill
• 2 tbsp olive oil
• 70 g diced Serrano ham
• 4 large onions, thinly sliced
• 125 ml wine, white, dry
• 125 ml chicken broth
• Thyme, fresh for garnishing

Instructions

Working time approx. 30 minutes; Rest time approx. 20 hours; Total time approx. 20 hours 30 minutes

Pollo al pimentón sobre cebollas y jamón

Place the breast fillets in a non-metallic bowl to marinate. Pour over the lemon juice and refrigerate overnight. Remove the breast fillets from the marinade just before cooking and pat dry. Rub the skin with paprika, salt, and pepper to taste. Heat 2 tablespoons of oil in a large, coverable cast-iron skillet or ovenproof casserole dish over medium heat. Place the breast fillets skin-side down and cook for 5 minutes, until the skin is crisp and golden brown. Remove from the pan. Toss the ham with the remaining fat in the skillet, cover, and cook for about 2 minutes, or until it begins to sweat. Add the onions and cook, stirring occasionally, for about 5 minutes, until the onions are translucent; do not brown. Add a little more oil if necessary. Add the wine and broth and bring to a boil, stirring constantly. Return the breast fillets to the skillet and season with salt and pepper. Reduce the heat, cover, and simmer for 20 minutes, until the meat runs clear when pierced. Place the chicken on a plate and keep warm in the preheated oven. Bring the sauce to a boil and reduce. If desired, add a little butter. Season to taste and adjust the seasoning if necessary. Divide the onion mixture among 4 warmed plates and place a breast fillet on each. Garnish with the thyme and serve immediately. Serve with roasted potatoes. Drink suggestion: a smooth, aromatic red wine.