Cut the chicken breast into 4 portions and place in a bowl together with the thighs. Add all the ingredients for the spice mix and mix together. Cover and leave in your refrigerator to marinate for several hours. Halve, core and deseed the peppers, then cut into broad strips. Place the peppers in a bowl with 2 tablespoons olive oil and some salt. Mix and then place the peppers in an oiled roasting dish. Add the chicken pieces to the dish and mix with the peppers. Pour over the wine and scatter over the thyme. Roast in a very hot oven (220 degrees) for 50 minutes turning over the chicken and stirring around twice during roasting.
Serves 4Email this Recipe Back to Guest Chef 9