Chicken with Bell Peppers and Parmesan2017-12-12
1 large Swift Sarimanok Chicken (about 1.2 kls.) cut into quarters & thoroughly cleaned
3 tbsps. Olive oil
1 tsp. dried sage
1 tsp. dried thyme
3 tomatoes, chopped
2 red bell peppers,
seeded, deribbed & cut into long wide strips
½ cup chicken stock or
1 bouillon cube
½ cup dry red wine
½ cup Parmesan cheese, freshly grated (Romano cheese may be substituted)
freshly ground pepper
Preheat oven to 375ºF. Trim any excess fat from the chicken; place in a baking dish or pan brushed with a tablepsoon of oil. Turn the chicken quarters skin-side down and sprinke with the sage and thyme.
Place in the oven and bake for 20 minutes. Remove from oven and baste the chicken with pan juices. Add the tomatoes, bell peppers, crumbled bouillon cube and red wine.
Bake for 20 minutes, basting occasionally. Turn the chicken skin-side up, sprinkle the cheese over the top and season to taste with pepper. Place pan in the upper one third of the oven and bake until the chicken is browned and tender for another 20 minutes. Transfer the chicken to a warmed platter and spoon the pan juices around it. Serve with sliced baguettes.