Italian Meat - Poultry and Game Recipes - Palermo Chicken (Pollo Palermo) Recipe

Ingredients

• 1.25 kg/4lb oven-ready chicken

• 30 ml/2 tbsp oil

• 15 ml/1 tbsp tomato puree (paste)

• 15 ml/1 tbsp plain (all-purpose) flour

• 90 ml/6 tbsp white wine

• 90 ml/6 tbsp chicken stock

• 6 tomatoes, roughly chopped

• 1 garlic clove, finely sliced

• Salt and freshly ground black pepper

• Small knob of unsalted (sweet) butter

• 2 red (bell) peppers, thinly sliced

• 4 shallots, sliced

• 30 ml/2 tbsp sherry

• 30 ml/2 tbsp chopped fresh parsley

• Croutons, optional

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Method:

1. Joint the chicken into 8 pieces. Heat the oil in a saucepan and add the chicken pieces. Cook until the chicken is golden brown on all sides.

2. Sprinkle the joints with the flour and stir well until the flour browns. Pour in the white wine and stock.

3. Stir in the tomatoes, tomato puree and sliced garlic and season with salt and pepper. Cover and simmer for 1 1/2 hours.

4. Heat the butter in a pan and fry (sauté) the sliced peppers and shallots.

5. Remove the chicken pieces to a hot dish and garnish with the peppers and shallots. Keep warm.

6. Add the sherry to the sauce and simmer for 1 minute. Pour over the chicken and sprinkle with parsley and croutons of fried bread if using.