Chicken Bastardo

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

Description

Another mystery for linguists: 'bastardo' in Italian means 'illegitimate' or, excuse the bluntness, 'bastard.' Why the innocent chicken got this title is anyone's guess. In fact, bastardo is a spicy stew with a generous amount of garlic and hot peppers. There may even be more peppers in the pot than chicken itself. But there's no need to be afraid: the pods are added whole to the stew, so they impart just the right amount of heat to warm you from the inside without making you cry. By the way, as a popular chef suggests, who brought this recipe from his travels in Tuscany, the pepper pods can later be removed from the pot, placed in olive oil, and reused.

Ingredients

Poultry - 4 lbs
Olive Oil - 1 fl oz
Garlic - 20 cloves
Bay leaf - 3 pieces
Mild Chili Spice - 10 pieces
Red Wine Vinegar - 3 fl oz
Honey - 1 tablespoon

Step by Step guide

Step 1

Cut the chicken into pieces the size of a matchbox.

Step 2

Heat 2 tablespoons of olive oil in a large skillet (which can later be transferred to the oven), place the chicken skin-side down, and cook for 15 minutes until browned.

Step 3

Pierce the chili peppers with a skewer and place them in the skillet. Add unpeeled garlic cloves along with bay leaves.

Step 4

Sauté, stirring, for 2 minutes, then add vinegar, pour in half a cup of water, and season with salt and pepper.

Step 5

Moisten a large sheet of parchment paper, crumple it by hand, and use it as a lid for the skillet. Covering the skillet with the parchment, place it in a preheated oven at 356°F for 50 minutes.

Step 6

Remove the chicken, drizzle with honey, and mix well.

Step 7

Squeeze the roasted garlic out of its skin and add it to the chicken. Do the same with two chili peppers – peel them and add to the chicken. Serve with bread or pasta.