Roast chicken with tomato and red pepper stew

The following dishes are necessary for this recipe:

• Prepare a poultry stock.
• Prepare some tomato sauce.
• Make a red pepper stew.
• Mix the tomato sauce together with the peppers.
• Tie up and grease the chicken and add salt and pepper. Roast in the oven at about 180 ºC.
• Once cooked, remove from the oven and set the used tray aside for deglazing. Ration the chicken.
• For the chicken sauce.
• Remove the fat from the roasting tray and then deglaze. Deglazing is the process of adding some liquid (wine, cognac, cava, stock, etc.) to the tray where you have roasted meat in order to collect the leftover juice.
• Season the deglazed sauce and add some tomato sauce.
• Thicken with cornflour dissolved in the cold stock.
• Add the thickened sauce to the mixture of tomato sauce and peppers and then add some salt.

HOW TO SERVE

• Place the chicken with the tomato sauce on a plate and the peppers on the side.