Name: Gallina ’Mbriaca (Drunken Chicken)
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: a handful of fresh flat leaf parsley leaves, chopped; 1 onion, sliced; sea salt and ground black pepper; 1 oven-ready free-range chicken, about 3 kg/6 lb 9 oz; 1 dried red chilli, chopped; 10 cherry tomatoes, peeled and seeded; 1.75 litres/3 pints/7½ cups dry white wine, preferably Verdicchio dei Castelli di Iesi; 5 garlic cloves, chopped; 1 large rosemary sprig; 5 fresh sage leaves; 2 carrots, coarsely chopped; 2 celery sticks, coarsely chopped

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

This recipe for chicken cooked in lots of dry, aromatic white wine comes from the region of Le Marche, where cooking and eating are always approached with joy and generosity. The wine used for this recipe would have to be the region’s most famous white wine: Verdicchio dei Castelli di Iesi, which has been carefully made in the same way for decades. Verdicchio can only be produced in a specific area of Le Marche, known as Castelli di Iesi, where the terroir, climate and constant ventilation