Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10      tablespoons   extra-virgin olive oil -- divided
   1                    young chicken - -- (2 to 2 1/2 lbs)
                        salt -- to taste
                        freshly-ground black pepper -- to taste
                        flour -- for dredging
     1/2  pound         slab bacon -- cut 1 1/2" cubes
   1      pound         chorizo sausage -- cut 1/4" thk rounds
     1/4  pound         jamon serrano or prosciutto -- cut 1" cubes
   8                    garlic cloves -- thinly sliced
   1      large         spanish onion -- cut 1/2" dice
     1/2  pound         oyster mushrooms
   1      cup           chopped fresh vine-ripened tomatoes
   1                    red bell pepper -- cut 1/2" cubes
   1                    green bell pepper -- cut 1/2" cubes
   2      tablespoons   fresh thyme leaves
   1      teaspoon      saffron threads
   2                    whole         cloves
   2      quarts        chicken stock

Preparation:

In a large casserole, heat 6 tablespoons of the olive oil until smoking. Cut chicken into mouthful-sized pieces, on the bone, season with salt and pepper, and dredge in flour. Cook, 6 to 7 pieces at a time, until golden brown and remove to a plate. Dredge bacon in flour. Brown in same pan and remove. Add remaining olive oil, chorizo, jamon, garlic, onion, and mushrooms and cook until soft, about 8 to 9 minutes. Add tomato, red and green pepper, thyme, saffron and cloves and cook 5 minutes, or until saffron starts to bleed color. Add chicken stock, chicken pieces and bacon and bring to a boil. Lower heat and simmer 1 hour. Check for seasoning and serve. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B19)