Wine is loud in the name of drunken chicken, but in the finished dish it works quietly with onions and herbs. By the end, the meat sits in a deep aromatic sauce rather than an alcoholic one.
Method, step by step
- Season the chicken, crust it or pre-fry it at high heat.
- 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.
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.
