Chicken with Bell Peppers, Pollo ai Peperoni

Chicken With Bell Peppers

Chicken With Bell Peppers

Chicken with bell peppers is a classic north Italian dish, or at least that is where I have encountered it — in Piemonte, and very fine eating it is.

  • A drawn chicken weighing about 2 1/2 pounds (1.2 k)
  • 3 meaty bell peppers of the colors you prefer
  • 3 medium onions
  • 1/4 cup unsalted butter
  • A sprig of fresh rosemary
  • 4 bay leaves
  • 1 3/5 cups (400 ml) dry white wine
  • Salt and pepper to taste

Preheat your oven to 400 F (200 C).

While it’s heating, season the bird inside and out with salt and pepper to taste and slip the rosemary and bay leaves into the cavity. Truss the bird and put it in a fairly high-sided baking dish.

Wash, stem, seed, and rib the peppers, and dice them. Peel the onions and slice them crosswise quite finely.

Distribute the onions and peppers over the chicken, seasoning them too to taste with salt and pepper, dot the vegetables with the butter, and sprinkle the wine over all.

Cover the pan and bake the chicken for 45 minutes to an hour (or until the juices from a skewer inserted into the wing joint run clear), basting the bird occasionally with the pan drippings.

When the bird is done, chop it and serve it with the cooked vegetables and the pan drippings to taste. In the winter it’s especially nice with polenta, and in terms of a wine I would think about a Dolcetto or an unoaked Barbera.

A note: The picture is from a restaurant in Barolo, and I think they may have chopped the chicken before roasting it. You could too if you want, though roasting it with the herbs in the cavity will infuse their aromas in the meat.

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Categories: Carni Piemontesi, Piemontese Meats, Whole Chickens and Other Birds

Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.

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