Drowned or drunken chicken
‘Gallina affogata’ (literally ‘drowned hen’), also known as ‘ubriaca’ (drunken hen) – you’ll see why when you read the recipe – is a traditional dish from the town of Orvieto in the province of Terni.
The hen is cut into pieces and cooked in an earthenware dish.
Drowned or drunken chicken
Course: Secondi di carneCuisine: Umbria, Italia, OrvietoDifficulty: BassaPorzioni
4
personeTempo di preparazione
30
minutesTempo di cottura
3
hoursTempo totale
3
hours30
minutesThe hen is cut into pieces and cooked in an earthenware dish.
Ingredienti
1 hen
80g of minced lard
1 sprig of rosemary
2 garlic cloves
7–8 cherry tomatoes or, alternatively, a 500g tin of peeled tomatoes
salt
red wine
Preparation
- Cut the chicken, once cleaned, into 8–12 pieces after washing it
- Take the earthenware dish, place the chicken pieces in it and cover them completely with red wine
- Leave to rest for 12 hours
- Place the pan on the hob
- Add the lard
- Add the tomatoes
- Add a sprig of rosemary
- Add the garlic
- Cover with a sheet of baking paper, then put the lid on and leave to cook for about 3 hours
- The wine will run out gradually
- Serve hot
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