Recipe of The Month: Alberto’s Drunken Chicken
A 5-Ingredient, 1 Pot Weeknight Dinner Worth The Candlelights.
While I cook almost every single day and could surely feature each meal, I prefer to serve you dishes that come with a story; be it from someone as close as family or a stranger I meet from my travels, this person definitely inspires me in the kitchen. Now this down-to-earth recipe is one of them.
I met Alberto, an old talian man in his 70s with a scar across his heart, who spoke to me about pasta with passion burning through his eyes. Unexpectedly, one of the many recipes he gifted me as we sat on the hot white sand at Maldives, was a provencal piece of how to cook ‘drunken’ chicken.
This simple 5-ingredient dish featuring golden chicken drumsticks on a bed of caramelised onions and juicy mushroom stew is perfect for weeknights you feel like you deserve a candlelight dinner, without going too far. Why need a recipe for something so simple? The answer lies in the simplest things that make for genius combinations which we tend to overlook, and in return surprise us in folds.
- 4 – 5 chicken drumsticks
- 1 packet of button mushrooms, sliced
- 2 bombay onions, diced
- 1.5 glass of white wine
- Olive oil
- Heat a pan / pot* with olive oil and stir-fry onions till translucent.
Arrange drumsticks on the bed of onions for about only 5 to 10 minutes till their skins turn golden and caramelised.
- In goes the mushrooms.
- Pour in wine (make sure it covers at least 1/4 the chicken) and braise for 1-hour under low-medium heat.
- Serve hot solo with a favorite side dish!
*Use a pan or pot that allows every piece of chicken to stay flat without heaping onto one another, yet is not too wide so that the wine can cover the chicken instead of evaporating from the surface.