Baked chicken with prosciutto and peppers, served over creamy Parmesan polenta, is a delightful Mediterranean-inspired dish. This tasty one-pan meal combines tender chicken, colourful vegetables, and a rich wine-mustard sauce for a satisfying dinner experience.
Preparation time
less than 30 mins
Cooking time
1 to 2 hours
Serves
Serves 4
Gennaro Contaldo
By Gennaro Contaldo
From Saturday Kitchen
This baked chicken dish has a Nutri-Score of C, indicating it’s moderately healthy. The recipe includes lean protein from chicken and vegetables, but also contains higher-fat ingredients like prosciutto, butter, and cheese. The cooking method (baking) helps keep added fats lower compared to frying.
Equipment
Ingredients
For the mustard wine:
Dry white wine: 150ml/5fl oz
English mustard: 1 tbsp
For the baked chicken:
Chicken thighs and drumsticks: 850g/1lb 14oz
Prosciutto: 100g/3½oz, roughly chopped
Baby onions or round shallots: 10, peeled
Baby vine tomatoes: 225g/8oz, cut in half
Yellow pepper: 1, thinly sliced
Red pepper: 1, thinly sliced
Garlic cloves: 2, finely chopped
Port: 2 tbsp
Brandy: 2 tbsp
Extra virgin olive oil: 2 tbsp
Salt and freshly ground black pepper: to taste
Fresh flatleaf parsley: 1 tbsp, chopped (for garnish)
For the polenta:
Quick-cook polenta: 200g/7oz
Unsalted butter: 100g/3½oz
Parmesan cheese: 100g/3½oz, finely grated
Method
Prepare the Mustard Wine
- Combine the dry white wine and English mustard in a small bowl.
- Set aside for later use.
Prepare the Baked Chicken
- Place chicken thighs and drumsticks in a large roasting tin.
- Add chopped prosciutto, peeled baby onions, halved tomatoes, sliced peppers, and chopped garlic.
- Season with salt and pepper, then toss to combine.
- Pour the mustard wine mixture over the chicken and vegetables.
- Pour over the port, brandy, and extra virgin olive oil.
- Toss again to ensure even coating.
- Cover with kitchen foil and let marinate for 20 minutes.
Bake the Chicken
- Preheat the oven to 190C/170C Fan/Gas 5.
- Bake the covered chicken for 1 hour, basting occasionally.
- Remove the foil and continue baking for another 30 minutes.
- Check for doneness by piercing the thickest part of the chicken leg – juices should run clear with no pink.
Prepare the Polenta
- Cook the quick-cook polenta according to package instructions.
- While still hot, add the unsalted butter and grated Parmesan cheese.
- Mix thoroughly to combine.
Serve the Baked Chicken
- Garnish the baked chicken with chopped fresh parsley.
- Serve family-style alongside the creamy Parmesan polenta.
Suggested Wine Pairing
Majestic: Viña Real Rioja Blanco 2022
This crisp Spanish white wine offers notes of green apple and citrus with a hint of oak. Its acidity complements the rich flavors of the baked chicken and cuts through the creaminess of the polenta.
Tesco: Tesco Finest Premier Cru Chablis 2021
A classic unoaked Chardonnay with mineral notes and a clean finish. Its crisp acidity and subtle fruit flavors pair well with the mustard and white wine sauce in the chicken dish.
Sainsbury’s: Taste the Difference Gavi di Gavi 2022
This Italian white wine made from Cortese grapes has delicate floral aromas and a refreshing citrus palate. Its light body and zesty character balance the richness of the prosciutto and Parmesan in the recipe.
What can you serve with this
- Roasted vegetables: Complement the baked chicken with a medley of roasted root vegetables for added nutrition and texture.
- Green salad: A crisp, light salad with a vinaigrette dressing can balance the richness of the dish.
- Crusty bread: Serve warm, crusty bread to soak up the flavourful sauce from the baked chicken.
- Steamed broccoli: This simple side adds colour and nutrients to the plate.
- Grilled asparagus: The slight char from grilling pairs well with the Mediterranean flavours of the chicken.
Nutri-score Health Check
This baked chicken recipe receives a Nutri-Score of C, indicating it’s moderately healthy. The score is based on the following factors:
Positive aspects:
– Lean protein from chicken
– Vegetables (tomatoes, peppers, onions) providing vitamins and fiber
– Use of olive oil, a healthier fat option
Areas of concern:
– Presence of high-fat ingredients like prosciutto, butter, and Parmesan cheese
– Addition of alcohol (wine, port, brandy) which adds empty calories
– Polenta, while not unhealthy, is a refined grain product
The C score suggests that while the dish has some nutritional benefits, it also contains elements that should be consumed in moderation. The baking method helps keep added fats lower compared to frying, which is a positive aspect.
Please note that this score has been automatically calculated from the ingredients in the recipe and is only a guide. Individual portion sizes and overall diet balance should also be considered when assessing the healthiness of a meal.
Recipe FAQ
- Can I use boneless chicken for this recipe?
Yes, you can use boneless chicken thighs or breasts, but adjust the cooking time accordingly as they may cook faster than bone-in pieces. - Is it possible to make this dish ahead of time?
You can prepare the chicken and vegetables in the roasting tin and marinate them for up to 4 hours in the refrigerator before baking. - Can I substitute the prosciutto with another meat?
Yes, you could use bacon or pancetta as alternatives, though this may slightly alter the flavor profile. - What can I use instead of port and brandy?
You can substitute with additional white wine or chicken broth for a non-alcoholic version. - Is there a gluten-free alternative to polenta?
Polenta is naturally gluten-free, but ensure all other ingredients are certified gluten-free if needed. - How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. - Can I freeze this baked chicken dish?
Yes, you can freeze the baked chicken (without the polenta) for up to 3 months. Thaw in the refrigerator before reheating. - What’s the best way to reheat leftovers?
Reheat in a covered dish in the oven at 350°F (175°C) until hot throughout, adding a splash of broth if needed to prevent drying out. - Can I use dried herbs instead of fresh parsley?
While fresh is best for garnish, you can use dried parsley in the cooking process. Use about 1 teaspoon of dried herbs for every tablespoon of fresh. - Is there a vegetarian alternative to this recipe?
You could adapt this recipe using firm tofu or tempeh instead of chicken, and omit the prosciutto or use a plant-based alternative. - How can I make this dish lower in fat?
Use skinless chicken pieces, reduce the amount of prosciutto and cheese, and use less butter in the polenta. - Can I use regular onions instead of baby onions?
Yes, you can use quartered regular onions if baby onions are unavailable. - What’s a good non-alcoholic substitute for the white wine?
You can use chicken broth or a mixture of white grape juice and a splash of white wine vinegar as a non-alcoholic alternative.
