Sautéed Chicken à la Mascota

Ingredients

• 1 whole chicken
• 2 tablespoons fine olive oil
• 2 tablespoons manteca (lard)
• 3 ounces jamón (cured ham)
• 1 medium onion
• salt
• black pepper
• 1 teaspoon aromatic herbs
• 1/2 cup sherry or white wine
• 3 tablespoons tomato sauce
• 8 medium artichoke hearts

Instructions

1. Cut the chicken into 2 or 4 pieces depending on its size. In a large cazuela or heavy-bottomed pot, heat the olive oil and lard together over moderate heat. Add the ham cubes, diced onion, salt, pepper, and aromatic herbs. When the chicken pieces begin to take on color, pour in the sherry or white wine and let it reduce. Once the wine has mostly evaporated, stir in the tomato sauce with the pan juices. Cover the pot and place it in the oven for about 15 minutes.
2. Meanwhile, cook the artichoke hearts separately and sauté them in a little of the remaining fat until lightly golden. Arrange the chicken on a serving platter and garnish with the sautéed artichoke hearts.