Boozy One-Pot Italian Chicken
A boozy one-pot Italian chicken with plenty of flavor and a minimum of work, this is a hit on a busy weeknight or a family dinner with friends. Loaded with umami and tender chicken, it’s sure to be a hit.
Drenched in dry white wine and port and brandy and every brown-type spice you can think of, this turns chicken drumsticks into the equivalent of an aromatic, edible hug. A few dashes of prosciutto, sun-dried tomato, and garlic is the magic that makes each bite special.
With little prep and one pot to clean, this is a great recipe for those who love highly-flavored dishes with minimal work. It’s great with rice or a green salad as a completed and satisfying meal.
Boozy One-Pot Italian Chicken Grocery List
Chicken drumsticks make up the substantial stake, soaking up all that luscious flavor. The prosciutto has a salty, tongue-pleasing depth that melts in your mouth, the cherry tomatoes add a burst of sweetness.
A perky hint of shallots and red bell pepper provides aromatic sweetness and color, tamping the robust flavors down. Sun- dried tomatoes and peppers add a pungent, earthy taste just right for the intense wine, port and brandy sauce.
A drizzle of the best extra-virgin olive oil adds richness, and the sprinkle of lemon zest and parsley enlivens the dish with a fresh, zesty finish.
Recipe Tips
Season Liberally: One of the secret weapons to get as much flavor out of this dish as possible is to liberally season the chicken and the vegetables with salt and pepper BEFORE baking. This serves a purpose to enrich the natural flavors of any ingredient and making sure each bite is filled with flavor. Do not be afraid of the seasoning — the wine sauce will even things up quite nicely.
Soft, Tender Chicken: If you (as I did) like ‘fall-of-the-bone-goodness’, cover your chicken and cook it for the first hour to keep the moisture in. Remove cover and let chicken continue to cook for an additional 30 minutes or until golden brown and crispy. If you want the skin even more crispy than it is, you can throw the whole thing under the broiler for a minute or two at the end of the cooking time.
Wine Eggs: If you don’t have dry white wine, then you can use chicken broth instead for a non-alcoholic wine version. The port and brandy will still impart rich depth to the sauce. Play around with different wines to change up the flavor profile.
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Rice Pilaf: Easy buttery rice Pilaf is great with this dish. Its cuddle-with-the-rich-chicken-sauce insides. .. soak up every bit of healthy sauce that goes on that chicken. Sprinkle a bit of fresh herb or lemon zest over the rice for added brightness.
Garlic Bread: Serve with garlic bread for a side! The crunchy texture and garlic-infused flavor of the bread are an ideal counterpart to the boozy sauce. It’s a great vehicle for scooping up the flavorful juices in the pan.
Mixed Green Salad:To add some crisp freshness to the meaty chicken, offer with a mixed green salad. Mix simple vinaigrette into greens such as arugula, spinach or baby kale. The bright and mildly bitter salad provides a refreshing contrast to the all of the rich, savory flavors in the chicken.
FAQ
Can I substitute chicken thighs for drumsticks?
Yes, you can use chicken thighs with this recipe as well. They have more fat and will be moist and tender, and they will more aggressively absorb the flavor of the sauce.
Can I prepare this in advance?
Absolutely! The strata can be made in advance and kept in the refrigerator for up to 24 hours before baking. It will just keep getting more flavorful as it sits. Just be sure to reheat it really well before serving.
Can I use another type of brandy and port?
If you’re eschewing the alcohol, replace it with more dry white wine or combo of chicken broth and a splash of balsamic vinegar to add depth. The wine and brandy lend complexity, but this will still be delicious if you leave them out.
Can I add other vegetables?
Yes, absolutely you can throw in some other vegetables too such as zucchini, mushroom or carrot. Just be sure to chop them to a similar size so they cook evenly.
Boozy One-Pot Italian Chicken
Ingredients
- 10 chicken drumsticks
- 100 g prosciutto torn into strips
- 200 g cherry tomatoes halved
- 1 red bell pepper sliced thinly
- 10 small shallots peeled
- 5 sun dried tomatoes chopped up
- 3 tablespoons strips sun dried peppers
- 2 whole garlic cloves
- 150 ml dry white wine
- 1 tbsp white wine vinegar
- 1 tbsp English mustard
- 2 tbsp port
- 2 tbsp brandy
- 2 tbsp extra-virgin olive oil
- Freshly ground black pepper and sea salt
- 1-2 tbsp chopped parsley
- Lemon zest for garnish
Instructions
- Pre-heat oven to 170°C (340°F).
- In a largeen you then added the dry white wine, white wine vinegar, mustard, amongst the beer vinegar, the port and the brandy. Set aside.
- Put the chicken drumsticks, prosciutto, cherry tomatoes, shallots, bell pepper, sun-dried tomatoes, sun-dried peppers and garlic in a large ovenproof dish with a lid. Season with a salt and pepper to taste, and mix to distribute ingredients evenly.
- Pour the wine mixture over the chicken and vegetables, spreading it out to ensure an even coverage. Drizzle with a little extra-virgin olive oil.
- Put the lid on the dish, and let it cook for 1 hour, to combine the flavours.
- Uncover, and cook for another 30 minutes, or until the chicken is browned and no longer pink in the center.
- When you are ready to serve, sprinkle with freshly chopped parsley and a little lemon zest. Great with either rice or a side salad as a full meal.
