Pollo all` arrabbiata (chicken in hot tomato sauce)

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the poulard and dab dry. Cut into eight pieces with a sharp knife. Rub the pieces with salt and pepper. Wash the pepperoni, dab dry, remove the seeds and cut into fine cubes.

2. 2

   Cut the bacon into thin slices. Heat the oil in a large pan or roasting pan and fry the bacon in it. Remove and fry the poulard in the fat. Add the diced peperonis. Peel garlic and onions, chop them coarsely and add them to the poularde.

3. 3

   Wash the tomatoes, carve them crosswise and briefly blanch in hot water. Peel the skin and remove the stem base. Add the tomatoes to the meat without chopping. Add the bacon and deglaze with wine and stock.

4. 4

   Let it braise at medium heat for 65-70 minutes. Wash the basil, dab dry, put some leaves aside for garnishing, chop the rest coarsely and sprinkle over the poulard. Serve garnished with the remaining basil leaves.