Sort ingredients
nmcconnery
QR Code
Listen
Pdf
Preheat the oven to 350°F (180°C). Toast the flour according to page 9.
In the pot, heat the oil over medium heat and sear the chicken evenly on all sides until light brown, then transfer to a plate.
Add the onion and cured ham to the pot and cook, stirring occasionally, for 5 minutes, then sprinkle with the toasted flour.
In a small bowl, stir the tomato paste and wine together, then pour this mixture into the pot, stirring well to combine with the onion and cured ham.
Add the garlic, bay leaf and thyme and bring to a light boil for 3 minutes to allow the liquid to reduce.
Place the chicken and any accumulated juices back into the pot and add the tomatoes. Top with the stock, and bring to a boil before removing from the heat.
Cover and first cook in the oven for 30 minutes, then turn the chicken over and stir in the olives. Continue to cook for 20 minutes, or until the chicken is cooked through (internal temperature should be at least 165°F [74°C]).
Remove the chicken and carve it into four or more pieces, then return the chicken to the pot and finish cooking on the stove.
Stir in the cognac and adjust the seasoning to your taste. Simmer uncovered, for a final 5 to 10 minutes before serving.