Summary

Ingredients

• 4 chicken breast fillet (s), skin and bone
• 150 ml lemon juice, freshly squeezed
• 0.5 teaspoon ½ paprika powder
• salt
• Pepper from the grinder
• 2 tablespoon olive oil
• 70 g ham (Serrano), diced
• 4 large onion (s), thinly sliced
• 125 ml wine, white, dry
• 125 ml chicken broth
• Thyme, fresher for garnish

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Instructions

1. Place the breast fillets in a non-metal bowl to marinate. Pour the lemon juice over them and place in the refrigerator overnight.
2. Take the breast fillets out of the marinade just before cooking and pat dry. Rub the skin with paprika, salt and pepper to taste.
3. Heat 2 tablespoons of oil in a large, coverable cast iron pan or an ovenproof saucepan on medium heat. Place the breast fillets skin down and cook for 5 minutes until the skin is crispy and golden brown. Remove.
4. Mix the ham with the remaining fat in the pan, cover and cook for about 2 minutes until it starts to sweat. Add the onions and continue to fry for approx. 5 minutes, stirring occasionally, until the onions are translucent, do not brown. If necessary, add a little more oil.
5. Pour in the wine and stock and bring to the boil while stirring. Return the breast fillets to the pan and season with salt and pepper. Reduce the heat, cover and simmer for 20 minutes until clear juice comes out of the meat when you pierce it.
6. Place the chicken on a plate and keep warm in the preheated oven. Bring the sauce to the boil and reduce. Possibly assemble with a little butter. Season to taste and, if necessary, add seasoning. Spread the onion mixture on 4 preheated plates and place a breast fillet on each. Garnish with the thyme and serve immediately.
7. In addition: fried potatoes
8. Drink tip: a soft, aromatic red wine