1 large chicken
200 g of cured ham from Teruel
1 kg of ripe peeled tomatoes
1 large onion
2 large fleshy green peppers or
4 small ones
2 cloves of garlic
2 dl of olive oil
1 small glass of white wine or a splash of dry oloroso sherry Pepper
Salt

Cut the chicken into pieces, removing the skin so that it is less fatty, and gently fry in an earthenware dish with the chopped cured ham. Dice the onion and the garlic and chop the tomatoes and the peppers, removing seeds and stalks. Fry all this together in a separate pan. Still well with a spoon for around 5 minutes. Then add this mixture to the dish with the chicken and cured ham. Place on a low flame and stir occasionally so that it does not stick. Cook for approximately half an hour, according to the size of the chicken pieces. After 20 minutes, add your chosen wine

Serve in the same dish it has been cooked in, if it is earthenware, or in a serving dish if not. In both cases, accompany with cubed fried potatoes or white rice served separately.