Pollo al chilindron

Serves 4

Cookbook author Teresa Barrenechea writes that in Spain's fertile Aragon region, ''chilindrones, everyday preparations of chicken or lamb braised in a mixture of peppers, tomatoes, jamon serrano, onion, and garlic, are among the most popular dishes."

1	chicken, cut into 8 pieces (about 3 to 3 1/2 pounds)
	Salt and black pepper, to taste
4	tablespoons olive oil
6	ounces (about two 1/4-inch-thick slices) jamonserrano or other flavorful ham, cut into 1/4-inch dice
	Sofrito (see recipe), made with 1 extra bell pepper, cored, seeded, and cutinto thin strips
1/2	cup dry white wine
2	tablespoons chopped fresh parsley

1. If the chicken breasts are large, cut them in half. Sprinkle the chicken with salt.

2. In a large flameproof casserole or high-sided 12-inch skillet, heat2 tablespoons of the oil over high heat.Working in batches, cook the chicken for 5 to 10 minutes, or until browned. Add more oil to the pan if necessary. Transfer all the chicken to a plate.

3. Add the ham and cook, stirring, for 2 minutes.Transfer to the plate with the chicken.

4. Add the sofrito to the pan with wine and black pepper.

5. Return the chicken and ham to the pan, nestling the chicken pieces in the sofrito. Turn the heat to medium and partially cover the pan. Simmer, stirring occasionally, for 20 to 25 minutes, or until the chicken is cooked through.Sprinkle with parsley.

Adapted from''The Cuisines of Spain"