As it turns out, there are recipes for so-called “drunk” chicken dishes from all over the world. China has multiple regional variations as does Italy. In fact, in Italy, many different regions and towns try to claim the dish and its origins as their own. As the case often is with such things, the true origins have long since been lost. The dish has been claimed by Friuli Venezia Guilia, Trieste, Padua, Umbria and Tuscany but, no matter the region, it is cooked in a very similar way with the same ingredients – chicken cut into pieces, red wine and carrot, celery, onion, garlic and parsley. The only difference being that the wine used needs to be from their region with Sangiovese or Chianti used in Tuscany and Orvieto or Montefalco used in Umbria. There are variations on this, of course, but the base generally remains the same wherever you go.
While the exact origins of the dish are uncertain, it is apparent that Orvieto holds it up as one of their particular specialities. As a result, if you want to taste the authentic dish as the Italians make it, you'll first need to find a holiday rental in Orvieto.
If you're unable to wait until you get there to try this delicious dish, why not try out our recipe first?
While the exact origins of the dish are uncertain, it is apparent that Orvieto holds it up as one of their particular specialities. As a result, if you want to taste the authentic dish as the Italians make it, you'll first need to find a holiday rental in Orvieto.
If you're unable to wait until you get there to try this delicious dish, why not try out our recipe first?
Ingredients
1 Chicken - cut into 6 or 8 pieces
200g of Mushrooms
2 Onions - sliced finely
2 Carrots - diced
3-4 Sticks from the centre of the celery - sliced thinly
500ml of Orvieto red wine
1 Cup of chopped fresh parsley
2 Sprigs of fresh rosemary
Salt and pepper to taste
3 tablespoons of extra virgin olive oil
Method
1. Dry the chicken pieces with kitchen paper and then cook them in a pan with the olive oil until they have browned evenly on both sides. Take out the chicken pieces and leave to one side once this is done.
2. Now sauté the onion, carrot and celery until golden in the same pan and oil.
3. Add the chicken back in as well as the herbs, seasoning and red wine. Cover and allow to simmer for about 20 mins.
4. Add the mushrooms and cook everything some more until everything is cooked (30-40 mins should be long enough).
Serve with some potatoes and enjoy as you plan your trip to Italy.
1 Chicken - cut into 6 or 8 pieces
200g of Mushrooms
2 Onions - sliced finely
2 Carrots - diced
3-4 Sticks from the centre of the celery - sliced thinly
500ml of Orvieto red wine
1 Cup of chopped fresh parsley
2 Sprigs of fresh rosemary
Salt and pepper to taste
3 tablespoons of extra virgin olive oil
Method
1. Dry the chicken pieces with kitchen paper and then cook them in a pan with the olive oil until they have browned evenly on both sides. Take out the chicken pieces and leave to one side once this is done.
2. Now sauté the onion, carrot and celery until golden in the same pan and oil.
3. Add the chicken back in as well as the herbs, seasoning and red wine. Cover and allow to simmer for about 20 mins.
4. Add the mushrooms and cook everything some more until everything is cooked (30-40 mins should be long enough).
Serve with some potatoes and enjoy as you plan your trip to Italy.