Divide the chicken into small pieces, splitting the thighs and breasts. Discard any trimmings like wing tips. Sprinkle with salt and set aside.
In a casserole dish, preferably a cazuela, heat 3 tablespoons of oil and sauté the garlic until golden. Remove and reserve.
Fry the chicken in hot oil until well browned and almost done, about 15 minutes.
Add the jamón, sherry, bay leaf, parsley, reserved garlic and a dash of paprika. Squash the garlic lightly to release the flavor. Add the chicken broth and cover for about 10 minutes.
Serve the chicken with some of the olive oil sauce along with quality bread.