Portuguese Chicken

1 C flour, AP
1 T Hungarian sweet paprika, plus 1/4 t
1 (3 lb) chicken, cut into 8 pieces
2 T EVOO
1 (14 oz) can diced tomatoes in juice
4 oz prosciutto, thinly sliced and chopped
12 pearl onions, blanched 1 minute and peeled
2 large red peppers, fire-roasted, peeled and halved, cut in 3/4-inch strips
6 large cloves garlic, pressed
4 sprigs Italian parsley
4 bay leaves
1/2 C dry white wine
1/2 C tawny Port
1 T dijon mustard
1 T tomato paste
1 T butter, room temperature
1 small baguette

Preheat oven to 350

Whisk 1 C flour, 1 T paprika, 1 1/2 t salt, and 1/2 t freshly ground black pepper in large bowl.

Add chicken pieces to seasoned flour, 1 at a time, and turn to coat

Heat oil in a heavy large skillet over medium-high heat. Add chicken, skin side down, and saute until brown, 3-5 minutes per side.

Transfer chicken to plate, reserve skillet.

Arrange chicken in single layer in large ovenproof pot. Top with tomatoes and juice, prosciutto, onion, peppers, garlic, parsley, and bay leaves. Sprinkle with 1/4 t paprika.

Add wine and Port to reserved skillet.  Bring to boil, scraping up browned bits.  Remove from heat, whisk in mustard and tomato paste.  Pour mixture over chicken and bring to boil.  Cover and transfer to oven

Braise chicken until very tender, about 1 1/2 hours

Discard bay leaves and parsley.  Using tongs, transfer chicken and toppings to platter.

Return sauce in pot to simmer.  If thicker sauce is desired, stir in 1 T flour and butter in small bowl until smooth paste forms.  Add flour paste to sauce and whisk to blend. Simmer until sauce thickens to desired consistency, whisking often.

Season sauce with salt and pepper.

Spoon over chicken and serve with crusty bread.