Kim Milan's Chicken Crown with Peperonata

• 1 whole chicken (breast crown portion)
• 5–6 paprika peppers
• 2 onions
• 2 garlic cloves
• 2 tbsp cooking oil
• 2 tbsp butter
• 4 tbsp olive oil
• 1 tbsp white wine vinegar
• 3 tbsp tomato paste
• 3 peperoncini
• a little basil
• 2 bay leaves
• a little thyme
• a little salt
• a little black pepper

Recipe 🍳

Cooking tips 💡

• Cooking chicken on the bone prevents direct heat exposure, keeping the meat extremely moist without losing moisture.
• For peperonata, quickly evaporate the paprika's moisture over high heat to concentrate the flavor and deepen the taste.
• After removing from the oven, rest for 12–15 minutes to allow the juices to redistribute evenly.
• The finished peperonata can be cooled and served with bread, pasta, or other meat dishes.

Recommended for 🙋

• ⭐Those who want to cook chicken breast that is moist and impressive, not dry.
• ⭐Those who want to try a restaurant-level authentic Italian main dish for special occasions or entertaining guests.
• ⭐Those who want to learn how to use the versatile side dish, paprika peperonata.