Gennaro Contaldo serves up chicken with brandy and port – Pollo Ubriaco Con Peperoni – on Sunday Brunch.

The ingredients are: 150ml dry white wine, 1 tbs English Mustard, 850g chicken thighs and drumsticks, 100g prosciutto, roughly chopped, 10 baby onions or shallots, peeled, 225g baby vine tomatoes, 1 yellow bell pepper, thinly sliced, 1 red bell pepper, thinly sliced and 2 garlic cloves.

For the sauce: Salt and freshly ground black pepper, 2 tbs port, 2 tbs brandy, 2 tbs extra virgin olive oil and 1 tbs chopped fresh parsley.