It is always useful to have different ways to prepare chicken, fast becoming the staple food in many a household. Do try to get a chicken which has run naked and unencumbered throughout its formative years – otherwise known as free range. It really does make all the difference and the bones make wonderful stock.
Melt the butter with the vegetable oil and add the shallots, red peppers and garlic. Fry gently until the shallots and pepper are just soft. Remove with a slotted spoon and set aside. Turn up the heat and fry the chicken joints on both sides. Put the chicken joints in a casserole dish, spoon the peppers and shallots on top, pour in the wine, add
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