Drunken Italian chicken: this delicious one-pot chicken dish is extremely easy to prepare and sure to become a family favourite.
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
This delicious one-pot chicken dish is extremely easy to prepare and sure to become a family favourite.Print Rate
Servings: 4 servings
- 10 chicken drumsticks
- 200 g | 7oz cherry tomatoes halved
- 100 g 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
- 150 ml | 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.