Pollo ubriaco con peperoni

Name: Pollo ubriaco con peperoni
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4 servings
Ingredients: 150 ml Dry white wine (); 1 tbsp English mustard; 850 gm Chicken thighs and drumsticks; 100 gm Prosciutto, roughly chopped; 10 Baby onions or shallots, peeled; 225 gm Baby vine tomatoes, halved; 1 Yellow pepper thinly sliced; 1 Red pepper, thinly sliced; 2 Garlic cloves, left whole; 1 Salt and Ground pepper; 2 tbsp Port (); 2 tbsp Brandy (); 1 tbsp Chopped fresh parsley

Jill Booth

Prep 30 mins30m

Cook 1 hr 30 mins1h 30m

Serves 4

This is a very simple dish to prepare. You put all of the ingredients in a roasting dish and pop in the oven to do the rest. All the flavours infuse together and the alcohol and mustard give the chicken a real kick. Serve with rice, peas and broccoli.

This was prepared last night for two talented BBC 2018 MasterChef finalist watchers that run their own kitchen at home and they came back for seconds. Need I say more?

↬ Adapted from Gennaro's Classic Italian Cookbook

Ingredients

150 ml Dry white wine ()
1 tbsp English mustard
850 gm Chicken thighs and drumsticks
100 gm Prosciutto, roughly chopped
10 Baby onions or shallots, peeled
225 gm Baby vine tomatoes, halved
1 Yellow pepper thinly sliced
1 Red pepper, thinly sliced
2 Garlic cloves, left whole
1 Salt and Ground pepper
2 tbsps Port ()
2 tbsps Brandy ()
1 tbsp Chopped fresh parsley

Instructions

Keep screen awake

1
Combine the wine and mustard and set aside
2
Put the chicken pieces in an ovenproof dish with the prosciutto, onions, tomatoes, peppers and garlic
3
Sprinkle with salt and pepper and toss together
4
Pour over the wine/mustard, port, brandy and olive oil and toss again
5
Cover with foil and set aside for the flavours to infuse for
6
Preheat oven to 170° C
7
Place in oven and bake for , basting from time to time
8
Remove foil and continue to cook for another
9
Remove from the oven, garnish with parsley and serve

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