Roast Chicken And Peppers

Preparation:

Preparation: Heat the oven to 230 degrees. Salt and pepper the inside of the chicken, tie it up, then salt and pepper the outside. Put the chicken in a roasting pan with the oil and cook it for about an hour and fifteen minutes, turning it after forty-five minutes. When you turn it, collect the fat and cooking liquid in a bowl and save it for the sauce. While the chicken is cooking, blanch the tomatoes, peel them, remove the seeds and cut them into rather large pieces. Remove the stalks from the peppers, open them and remove the seeds and white filaments. Wash them, dry them and cut the pulp into pieces. Check the degree of cooking of the chicken by inserting a fork into the fleshiest part of the inside of the thigh: the juice that comes out must be clear. Put the chicken on a serving plate, remove the string and keep it warm in the oven off. Collect the rest of the cooking liquid contained in the pan and pour it into a bowl. Add three ice cubes and stir for a few seconds, until the fat rises to the surface and hardens. Set aside. Heat a tablespoon of the preserved fat in a pan and fry the peppers. Add the tomatoes, cooking juices and wine. Salt and pepper; then boil the sauce over high heat until it thickens. Cover the chicken with this dressing and serve. Recommended wine: Dolcetto.