Boozy One-Pot Italian Chicken
You won’t believe the flavor in this easy-to-make Tuscan Chicken recipe!Juicy and tender chicken drumsticks get seared in a cast iron skillet for a crispy skin and get cooked in a garlicky lemon and chardonnay sauce.The flavour combination is out of this world!This Italian chicken recipe is paleo, low carb, and keto. A family supper dish at its best, it will quickly become a firm favourite.
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.