Easter is approaching, and you will be spending some good time together with family and friends over the long holiday: I will suggest an easy recipe with chicken, to be prepared the night before and cooked in the oven at the last hour before the meal, leaving you relaxing with your guests instead than trying to catch up!
First of all, estimate how many additional guests you may have: yes, I am suggesting you consider the extra friends that will be popping at your door to say hello, smelling the flavours from the kitchen and joining the rest of the family! To be more practical, will usechicken drumsticks, easier to portion out (at least two per person) and they don't require any chopping.
The recipe is for 6 people; should you have more, increase the quantity accordingly. At the same time keep in consideration the size of your oven and the amount of trays that you have at your disposal and that can fit inside the oven at the same time.
Evening before: (3 large potatoes) boil with skin on till cooked (insert a fork). Let it cool down, and refrigerate in a sealed container. (chicken preparation): 12 chicken drumsticks, white vinegar, 2 tsp salt, 2tsp black pepper, 1tbs red chili peppers, 1 clove chopped garlic, 2tbs Italian seasoning, 5 sliced flavour peppers, 2tbs olive oil. Wash the drumstick with water and rinse; wash with vinegar and rinse; place in a metal bowl with the rest of the ingredients. Using two spoons, mix and toss until herbs and condiments are evenly spread, cover tightly with cling wrap and refrigerate overnight.
Day after, 2 hours before serving lunch: start the oven temperature 375C (if you have a broiler use it for the first six minutes, it will give a better colour to the chicken).
While the oven gets in temperature, peel and cut potatoes in medium pieces, place in the bowl with the chicken, add 3 tbs extra virgin olive oil, 5 pear ripe sliced tomatoes, 2tsp salt, and bread crumbs (easier way is to blend half a pack of Crix), and toss with two large spoons. Oil the bottom of a large baking tray, or two baking trays that can fit together at the same time on the same oven rack, evenly distribute the chicken and potatoes and place in the oven.
If you are using the broiler, please do so for 3 minutes, then while standing on the side of the stove open the oven door making sure your face is far from the opening (heat wave will come out to your eyes), take out the tray, toss and turn the chicken and the potatoes and place back on the rack for another 3 minutes.
Using the same attention to the heat, re-open the oven, take out the tray, and toss the ingredients making sure that the chicken and potatoes are not dry.
Then cover tightly with aluminium foil, set the stove to oven 375, and cook for an hour covered.
Turn off the stove, and let it rest till ready to serve. Wine suggested for this recipe is a Rose' Las Moras, vibrant dark pink in colour, young, fruity, intense with floral aromas.
Serve well chilled. For anymore details about this and other recipes, the wine and suggestions, please e-mail: