Chicken with Chili (Umbria)

Meat

Ingredients

Chicken, about 2 1/2 pounds - 1

Olive oil - 1/2 cup

Butter - 4 tbsps

Salt

Dry white wine - 1 cup

Ripe tomatoes - 3 large

Chili powder - pinch

Cut the chicken into serving pieces. Heat oil and butter in a deep frying pan or flameproof casserole and fry the pieces of chicken until golden brown all over. Sprinkle with salt, add the wine and continue cooking until reduced by half.

Peel and chop the tomatoes, discarding seeds. Add the tomato pulp to the chicken, lower the heat and sprinkle with a generous pinch of chili powder. Cover the pan and continue cooking until the chicken is tender. Serve the chicken very hot in its sauce.

Serves 3 to 4