1. Wash the chicken and cut it into serving-size pieces (or have your butcher do this). Dredge each piece in flour.
2. Arrange, skin-side down, in a 12-inch by 9-inch rectangular baking dish with the larger, thicker portion of each piece to the outside and the back pieces in the center.
3. Sprinkle on the olive oil, chopped onion, diced ham, minced garlic, and minced parsley. Pour the wine in around the edges so as not to disturb the food arrangement.
4. Sprinkle on the paprika; salt and pepper lightly. Cook, covered with wax paper, for 20 minutes in the microwave oven.
5. Meanwhile, shell and devein the shrimp. Wash them and dredge them with flour.
6. Sprinkle evenly over the chicken and then turn the chicken pieces over so that the shrimp is in the sauce and the chicken on top, skin-side up.
7. Again, sprinkle with paprika, salt and pepper. Continue cooking, uncovered, for 10 minutes or until tender.
