Polletti With Peperonata

Preparation:

Preparation: Clean the chickens, wash them under running water and pat them dry with kitchen paper. Sprinkle the birds inside and out with the necessary salt, then insert two sprigs of thyme, four basil leaves, two pieces of lemon peel and a pinch of sweet paprika into the abdominal cavity of each of them. Melt the butter gently in a saucepan, put the chickens in and brown them over high heat on all sides, then continue cooking over moderate heat for about 30 minutes, basting them from time to time with their cooking juices. Wash and dry the peppers, cut them in half, remove the seeds and the internal white membranes, finally cut the pulp into cubes. Brown the chopped shallot in a saucepan with the olive oil over moderate heat for 5 minutes, then add the peppers and leave to flavor for 2-3 minutes, stirring constantly with a wooden spoon. Season the vegetables with the necessary salt, pour the wine over them and cook them (it takes about 15 minutes). Serve the peperonata with the chicken. If you want a particularly decorative presentation, cook the yellow and red peppers separately and arrange them on the plates in separate heaps.