Chook MARSALA WITH PEPPERS

Pollo al marsala e peperoni

Time the chicken with salt and pepper and dredge evenly in flour.
1 chicken (relating to 4 kilos.),
Lower into 4 ingredients
Salt and freshly ground black pepper
To taste
All-motive flour, as expected
1/3 cup additionally 1 1/2 tbsp. (100 ml)
More-virgin olive oil
3 1/2 oz. (100 g) onions
(about 1 1/2 small), sliced
1 sprig fresh new rosemary
3/4 cup additionally 1 1⁄2 tbsp. (200 ml)
Marsala wine
8 oz. (250 g) crimson bell peppers
(more than 1 1/2 heavy), slash into strips
8 oz. (250 g) yellow bell peppers
(above 1 1⁄2 high), lower into strips
1 1/4 cups (300 ml) Chicken broth
Cornstarch, as necessary

In a large skillet more than medium heat, sauté the Chicken ingredients in 2-
Thirds of the oil until evenly browned.
In a individual pan, sauté the onions with the rosemary in the re-
Maining oil. add the chicken and the Marsala and cook until the
Wine evaporates. add the bell peppers to the pan and enable every thing
Entire cooking, often including broth, as demanded, and seasoning
With salt and pepper to taste. If you choose a thicker sauce, dissolve
A pinch of cornstarch in a couple of drops of water and stir into the sauce
To blend. serve.