Tuesday, April 7, 2015

Boozy Baked Chicken - Italian Slow Cooking

A recipe for you to try from GENNARO -  Slow Cook Italian  by  Gennaro Contaldo -Pavilion (Harper Collins) - Hardback - $44.99 (a bargain)  - Reviewed above.

This is the man to whom Jamie Oliver gives credit as having "taught me everything I know about Italian cooking".

I warmly recommend this dish.

Pollo ubriaco con peperoni
Boozy baked chicken with peppers

This is a really simple dish to prepare: put all your 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! Excellent for an easy Sunday lunch or midweek meal served with steamed rice. Photo above - Laura Evans

Serves 4

150ml/5fl oz/²/³ cup dry white wine
1 tbsp English mustard
850g/1lb 14oz chicken thighs and
100g/3½oz prosciutto, roughly chopped
10 baby onions or shallots, peeled
225g/8oz baby vine tomatoes, halved
1 yellow (bell) pepper, thinly sliced
1 red (bell) pepper, thinly sliced
2 garlic cloves, left whole
salt and freshly ground black pepper
2 tbsp port
2 tbsp brandy
2 tbsp extra virgin olive oil
1 tbsp chopped fresh parsley

Combine the wine and mustard and set aside.

Put the chicken pieces in an ovenproof dish with the prosciutto, onions, tomatoes, peppers and garlic, sprinkle with salt and pepper and toss together. Pour over the white wine mixture, port, brandy and olive oil and toss again. Cover with foil and set aside for the flavours to infuse for 20 minutes. Preheat the oven to 170°C/325°F/gas mark 3.

Place in the oven and bake for 1 hour, basting from time to time. Remove the foil and continue to cook for another 30 minutes.

Remove from the oven, garnish with parsley and serve.

© Gennaro Slow Cook Italian
By Gennaro Contaldo
Published by Pavillion

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