Boozy baked chicken with peppers
Pollo ubriaco con peperoni is a simply delicious one-pan chicken dish that makes cooking and clean-up so much easier!
From Saturday Kitchen
Ingredients
For the mustard wine
- 150ml/5fl oz dry white wine
- 1 tbsp English mustard
For the chicken
- 850g/1lb 14oz chicken thighs and drumsticks
- 100g/3½oz prosciutto, roughly chopped
- 10 baby onions or round shallots, peeled
- 225g/8oz baby vine tomatoes, cut in half
- 1 yellow pepper, thinly sliced
- 1 red pepper, thinly sliced
- 2 garlic cloves, finely chopped
- 2 tbsp port
- 2 tbsp brandy
- 2 tbsp extra virgin olive oil
- salt and freshly ground black pepper
- 1 tbsp chopped fresh flatleaf parsley, to garnish
For the polenta
Method
To make the mustard wine, combine the wine and mustard in a small bowl and set aside.
To make the chicken, put the chicken in a large roasting tin with the prosciutto, onions, tomatoes, peppers and garlic. Season with salt and pepper and toss together.
Pour over the mustard wine mixture, then pour over the port, brandy and oil. Toss again.
Cover with kitchen foil and set aside for the flavours to infuse for 20 minutes.
Preheat the oven to 190C/170C Fan/Gas 5.
Bake for 1 hour, basting from time to time.
Remove the foil and continue to cook for another 30 minutes, or until the chicken is cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer.
To make the polenta, cook the polenta according to the packet instructions. Whilst hot add the butter and Parmesan and mix to combine.
Garnish the chicken with the parsley and serve family-style with the polenta.
