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.
150mls dry white wine
1 tbsp English mustard
850g chicken thighs and drumsticks
l00g prosciutto, roughly chopped
l0 baby onions or shallots, peeled
225g baby vine tomatoes, halved
1 yellow pepper, thinly sliced
1 red 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 theprosciutto, 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.
Recipe adapted from Gennaro Slow Cook Italian