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  • 1 local chicken (about 1.5 kg.) 
  • 100 gr. extra virgin olive oil 
  • 1/2 medium sized onion 
  • 3 peppers (1 red, 1 yellow, 1 green) 
  • 100 gr. besciamella (bechamel) 
  • chicken stock 
  • salt 
  • freshly ground black pepper 

Cut the chicken from the carcass and divide it into 8 pieces. Flour each piece and fry in oil for about 6 minutes. Pour on a glass of dry white wine, let it evaporate, add the finely sliced peppers and onion, salt and pepper and put in a high oven 200° C (392° F) for 35 to 40 minutes; every now and then pour on a ladle of chicken stock. Once cooked add the besciamella to the cooking sauce. Serve with some potatoes.