Drunken chicken (Pollo m’briaco) 600g – serves two


This drunken chicken – Italian ‘coq au vin’ – is a speciality of Orvieto and a perfect spring dish when partnered with some glazed carrots, new potatoes and spring onions. The amount of wine used here is slightly reduced from the rather over-assertive original to suit our more delicate North European sensibilities but is still very far from frugal.

A little tip

Any leftover meat, vegetables and particularly sauce can be put to very good effect as a pasta sauce. Simply dice up the vegetables and shred any leftover meat off the bone, add these, discarding bone and skin to the remaining sauce and dress hot onto freshly boiled egg tagliatelle with a knob of butter and some parmesan.


Chicken (60%), red wine (sulphites), bouquet garni, butter (milk), unsmoked pancetta, rapeseed oil, wheat flour, chicken stock, spring onions, carrots, potatoes.


See ingredients in bold.  Produced in a kitchen which handles milk, gluten, sesame, celery, lupin, nuts, eggs, soya, fish, mustard, peanuts, sulphites.


Keep in the fridge and eat within use by date on lid. Once opened consume within 2 days.


Transfer to an oven proof dish and cover with foil.  Heat the oven to 180’C and warm through for approximately 30 minutes.  Can serve with mash and cavolo nero for a hearty meal.

One container serves two people.

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