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Start by charring the pepper to prepare it for the sauce.
Cut the chicken into pieces, removing the spine and rib bones.
Make incisions in the thighs and drumsticks of the chicken.
Place all the chicken pieces in a bowl and cover with plastic wrap to let them rest.
In another bowl, prepare the sauce by combining dry white wine, vinegar, olive oil, roasted peppers, garlic, shallots, and hot pimento paste.
Allow the chicken to marinate in the refrigerator for at least 24 hours.
Preheat your oven to 450 degrees Fahrenheit.
Cook the chicken in the oven for about 25 minutes, until it is about 80% cooked.
Baste the chicken and turn it, repeating the basting process several times.
After basting for 3 to 5 minutes, take the chicken out of the oven.