Basque Chicken

[provisions]

4
chicken breasts, with bones and skin
2
onions
sliced
2
red bell peppers
sliced
10
ounces
smoked ham
diced
2
tablespoons
pimenton de la vera (Spanish smoked paprika)
divided
1
cup
chicken stock
2
teaspoons
salt
2
teaspoons
freshly ground black pepper
2
tablespoons
olive oil
fresh parsley
chopped, for garnish
[process]: 

Heat oil in a large skillet over medium heat. Season chicken with salt, pepper and 1 T pimenton. Cook ham for about 5 minutes. Remove and set aside. Place chicken in pan, skin side down and cook about 6 minutes per side until browned. Remove and set aside. Place bell peppers and onion in pan, season with remaining 1 T pimenton and cook for about 6 minutes. Add chicken and ham back to pan. Add chicken broth and bring to a boil. Reduce heat to simmer, cover and cook 20 minutes. Uncover and cook 10 more minutes.

 Garnish with fresh parsley.

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