extra virgin olive oil in a large pot and cook the chicken on both sides
chicken of any excess oil by emptying it onto a plate with absorbant
kitchen paper on top.
Dice the fat
from the serrano ham. Peel and chop the shallots finely.
slice the mushrooms.
ingredients in the pot on a high heat for 5 minutes. Remove them with a
flour into the pot and fry it in the olive oil for 3 minutes,
stirring constantly so that it doesn't burn.
starts to gain colour, add a glass and a half of chicken stock (made
with the stock cube and hot water) little by little. Then add the red
wine, stirring until you have a creamy, even mixture.
chicken, the shallots, mushrooms and the fat from the serrano ham to the
pot. Season with a bay leaf, thyme, parsley and the crushed garlic.
Add salt and
pepper and mix throroughly. Cover and cook for an hour. Serve with the