AS SEEN ON THE
AS SEEN ON THE
Big Kitchen
CHEF’ S TABLE
Gennaro Contaldo
Pollo ubriaco con peperoni
( boozy baked chicken with peppers)
SERVES 4
Ingredients
• 150ml white wine
• 1 tbsp Colman’ s English mustard
• 850g chicken thighs and drumsticks
• 100g prosciutto, roughly chopped
• 10 baby onions or shallots, peeled and left whole
• 220g baby vine tomatoes, halved
• 1 yellow pepper, thinly sliced
• 1 red pepper, thinly sliced
• 2 garlic cloves, left whole
• 2 tbsp port
• 2 tbsp brandy
• 2 tbsp extra virgin olive oil
This is a simple dish to prepare – just tip everything into a roasting tin and let the oven do the hard work. Booze and mustard give the chicken a real kick.
1 Combine the white wine and mustard in a small bowl and set aside.
2 Put the chicken, prosciutto, onions, tomatoes, peppers and garlic into an ovenproof dish. Season with salt and pepper and toss well. Pour over the wine mixture, port, brandy and oil, then toss again to coat evenly. Cover with foil and leave to marinate for 20 minutes. Heat the oven to 200C or 180C fan.
3 Bake for 1 hour 30 minutes, basting occasionally. Remove the foil after 1 hour to allow the chicken to brown.
4 Sprinkle with chopped parsley and serve with cheesy polenta.
TO SERVE
• 1 tbsp chopped parsley
• cheesy polenta
© Gennaro Contaldo, Gennaro Slow Cook Italian( Pavilion). Recipe image from Gennaro Contaldo’ s Slow( Pavilion Books). Photo credit – Laura Edwards. goodfoodshow. com 33