Summer Chicken Stew with Prosciutto and Chorizo

(Apologies, no picture!)

Time: Approx. 1 hour
Effort: Medium

8 chicken thighs - skin on
3 shallots thickly sliced
2 tbsp olive oil
3 large carrots peeled, cut into 1" pieces
3 celery stalks, cut into 1" pieces
3 cloves garlic, chopped
2 large ripe tomatoes, diced
3-4 bay leaves
1/4 cup dry white wine (optional)
1 Portuguese chorizo, thickly sliced
6 slices Prosciutto, cut into big pieces
Salt & pepper to taste

In a large saucepan saute garlic & shallots in olive oil until transparent. Add chicken thighs and saute until sides are browned. Add vegetables and mix. Simmer on medium until the tomatoes have formed a sauce and the vegetables are cooked. Add wine, chorizo, prosciutto, bay leaves and salt and pepper. Simmer again, on low heat, until the chicken is well cooked and almost falling off the bone.