👨‍🍳 作り方

1. 1

   Preheat your oven to 160°C (320°F). If using a traditional peka setup, prepare a fire and let it burn down to embers.

   💡 プロのコツ: The key to peka is slow, even cooking with radiant heat from above and below.
2. 2

   In a large bowl, toss the chicken pieces with olive oil, salt, pepper, and Vegeta (if using).

3. 3

   In a large, heavy-bottomed baking dish or a cast-iron pot suitable for the peka lid, arrange the potatoes, carrots, onions, bell peppers, and whole garlic cloves.

4. 4

   Place the seasoned chicken pieces on top of the vegetables. Tuck the rosemary sprigs among the chicken and vegetables.

5. 5

   Pour the white wine over the chicken and vegetables. Drizzle with a little more olive oil.

6. 6

   Cover the dish tightly with the peka lid (or a tight-fitting lid for a pot/Dutch oven). If using a traditional peka, carefully place the hot embers and coals on top of the lid.

   💡 プロのコツ: Ensure the lid is sealed well to trap all the steam and juices.
7. 7

   Cook for approximately 1 hour and 30 minutes, or until the chicken is cooked through and tender, and the vegetables are soft and slightly caramelized. Check periodically and add more embers if needed.

8. 8

   Carefully remove the peka lid (or pot lid). Let the dish rest for 10 minutes before serving. Serve hot, directly from the baking dish.