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Sod’s law determines that you won’t get ill unless it is at the worst possible time. So while everyone around me has been rejoicing at the unseasonably warm weather, I have been laid up with the most annoying cold in the world. Naturally this cold has to also coincide with me being really busy with work and deadlines when I would rather be in bed with tea and Netflix…
For the first two days I was in complete denial, but now that it has been a whole week I am in full-on whingeing despair. Rather than let the cold stop me from updating the blog I have decide to soldier on with another one-pot wonder – pollo ubriaco con peperoni. The recipe, with a few alterations, comes courtesy of Gennaro Contaldo via Sainsbury’s Magazine. It is an extremely easy, very flavourful meal that is sure to become a family favourite.
Another great thing about this dish is that it uses extremely purse-friendly chicken drumsticks. It also uses white wine, brandy and port, but I would just use whatever is in your pantry rather than buy a whole bottle of each. I used a mix of white wine, vermouth, sherry and port so my chicken was definitely boozy! I also added some sundried peppers and tomatoes which were gathering dust in the back of the cupboard.
Boozy one-pot Italian chicken
10 chicken drumsticks
200g | 7oz cherry tomatoes, halved
100g prosciutto, torn into strips
10 small shallots, peeled
1 red bell pepper, thinly sliced
5 sun-dried tomatoes, finely chopped
3 tbsp sun-dried peppers, cut into strips
2 whole cloves of garlic
150ml | 5 fl oz dry white wine
1 tbsp white wine vinegar
1 tbsp English mustard
2 tbsp port
2 tbsp brandy
2 tbsp extra-virgin olive oil
sea salt and freshly ground pepper
1-2 tbsp chopped parsley
lemon zest to serve
- Preheat the oven to 170C (340F).
- Combine the wine, vinegar, mustard, port and brandy in a measuring jug and set aside.
- Put the chicken, prosciutto and all the vegetables in a large, lidded, ovenproof dish. Season generously and toss together.
- Pour over the wine mixture and mix together. Drizzle with the olive oil.
- Cover and cook for one hour.
- Take the lid off and cook for another 30 minutes or until the chicken is nicely coloured.
- Sprinkle with the parsley and lemon zest. Serve with rice or salad.
Dowloadable PDF here.