Gennaro Contaldo served up tasty boozy baked chicken and peppers with tomatoes and cheesy polenta on Sunday Brunch.

The ingredients for the mustard wine are: 150ml dry white wine and 1 tbsp English mustard.

For the chicken: 850g chicken thighs and drumsticks, 100g prosciutto, roughly chopped, 10 baby onions or round shallots, peeled, 225g baby vine tomatoes, cut in half, 1 yellow pepper, thinly sliced, 1 red pepper, thinly sliced, 2 garlic cloves, finely chopped, 2 tbsp port, 2 tbsp brandy, 2 tbsp extra virgin olive oil, salt and freshly ground black pepper and 1 tbsp chopped fresh flatleaf parsley, to garnish.

For the polenta: 200g quick-cook polenta, 100g unsalted butter and 100g Parmesan cheese, finely grated.

See recipes by Gennaro in his book titled: Slow available from Amazon now.