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Tomato Chicken with Red Pepers “Day of San Marcos”
Ingredients for 4 people
- 4 spatchcock (200 g) or 1 kg chicken
- 4 large Lamuyo peppers
- 1/2 l of white wine
- 1/2 l chicken stock
- Seasoning with salt and pepper
- Refined corn flour (Maizena)
Preparation:
Clean the chickens, tie up the wings and legs, season and place in the oven to roast 190ºC (in case of tomato chicken control the time to avoid burning), when they are golden brown add white wine and leave to reduce and add chicken stock. Once this is semi-cooked remove from the oven. Binde the resulting juice with a little corn flour. If the roasted chicken is large, split into four without bones (2 breasts and two thighs). Cut the ends off the peppers and place a quater of chicken into each one or a spatchcock. Support with toothpicks and return to the oven to roast at 170ºC, until the pepper is roasted and the chicken is cooked. Serve, remove the toothpicks and add the light juice.
