Making Drunken Chicken usually starts peacefully, and then someone will surely ask "when can you taste it?". Wine works in the oven, not for the cook. A fragrant, juicy dish that tells a great story without a hangover. By the time it is served, everyone in the kitchen usually volunteers to be a quality inspector.
Thorough preparation
- Preparation: prepare all the ingredients and tools, read the steps, then measure the ingredients. This way, you don't have to rush while cooking, and it's easier to find the right consistency.
- Season the chicken, crust it or pre-fry it at high heat. Work at medium heat, stir occasionally and allow time for the aroma and color of the ingredients to develop nicely.
- Put them in a baking dish with onions, garlic and herbs, pour the wine under them. Work with a preheated oven and check color, smell and texture towards the end of the time, because ovens perform differently.
- Bake at 170 °C, partially covered, until soft, while basting with the sauce. Work with a preheated oven and check color, smell and texture towards the end of the time, because ovens perform differently.
- At the end, fry until crispy, and boil the wine juice into a short sauce. Work at medium heat, stir occasionally and allow time for the aroma and color of the ingredients to develop nicely.
- Finishing and serving: let the food settle for a few minutes, if its character allows. Taste it, adjust the seasoning, and then serve it at the right temperature for the food.
Practical tips and common mistakes
- Use a dry white wine, one that you can drink; bad wine is only concentrated bad when brewed.
- The pieces of meat should be similar in size, so they are cooked at the same time and none of the parts dry out.
- Allow the finished meat to rest briefly before serving; the juicier texture is worth the few minutes of waiting.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.