Roasted chicken and peppers

Heat the oven to 230° c.

Salt and pepper the inside of the chicken, tie it, then salt and pepper the outside.

Place the chicken in a roasting pan with the oil and let it cook for about an hour and fifteen minutes, turning after 45 minutes.

When I turn, collect grease and cooking liquid in a bowl and keep them for the sauce.

During cooking the chicken, blanched tomatoes, Peel, remove the seeds and cut them into small pieces rather big.

Remove peduncles with peppers, open and remove the seeds and pith.

Wash, dry and cut the flesh into pieces.

Check the chicken's doneness by inserting a fork into the meaty part of the thigh: the juice that comes out must be clear.

Place the chicken on a serving dish, remove the Twine and keep it warm in the oven turned off.

Retrieve the rest of the cooking liquid in the Pan and pour it into a bowl.

Add three ice cubes and turn for a few seconds, until the fat rises to the surface and hardens.

Put aside.

In a pan heat a tablespoon of the fat and let sauté the peppers.

Add the tomatoes, the cooking juices and wine.

Add salt and pepper; then simmer the sauce over high heat, until by thickens.

Cover the chicken with this room and serve.

Suggested wine: Dolcetto.