Yield: 4 Servings
|\N \N||Freshly ground black pepper|
|1 \N||Onion, finely chapped|
|1 \N||Clove garlic, finely chopped|
|½ cup||Red or white wine|
|3 \N||Tb. olive oil|
|2 \N||Zucchini, sliced|
|1 \N||Green pepper, cut into strips|
|1 \N||Red pepper, cut into strips|
|2 \N||Tomatoes, peeled, seeded and chopped|
|½ pounds||Boiled ham, diced|
|½ cup||Tomato sauce|
|1 \N||Bay leaf|
Soak the clay pot in cold water for 10 minutes. Place the chicken in the pot, season with salt and pepper and add the onion, garlic and wine. Cover and place in a cold oven. Adjust the heat to 450F and cook for 40 minutes.
In the meantime, cut the eggplant into thick slices and then into small cubes. Place the cubes on a wire cake cooking rack and sprinkle with two teaspoons salt. Allow to stand undisturbed for 10 minutes to drain the bitter juices.
Heat the oil and fry the eggplant until lightly browned. Add the zucchini and peppers and fry until softened. Add these ingredients and the tomatoes, ham, tomato sauce and bay leaf to the chicken in the pot. Cover and continue cooking for another 40 minutes.
Makes 4 servings.
From "Cooking in Clay" by Irena Chalmers, Potpourri Press, Greensboro N.C., 1974.
Posted by Stephen Ceideberg; November 9 1992.