Drunken chicken

Drunken chicken

By
From
The Islands of Greece
Serves
3-4
Photographer
Steven Joyce

This dish, methisméno kotopónlo, can be found on menus all over Greece, and simply means the chicken was cooked with alcohol. This is my favourite version. If you can’t find ouzo, any other aniseed liquor will work, even absinthe or pastis.

Ingredients

Quantity Ingredient
3 free-range whole chicken leg portions
2 tablespoons ouzo or other aniseed liquor
60ml olive oil
60ml white wine
2 tablespoons lemon juice, plus more to serve
1/2 teaspoon clear honey
6 shallots or small onions, quartered
3 garlic cloves, cut into chunks
salt
freshly ground black pepper
3 sprigs thyme leaves
chopped parsley, to serve

Method

  1. Place all the ingredients except the parsley in an ovenproof baking dish. Mix and leave to marinate for 1 hour, stirring occasionally.
  2. Preheat the oven to 200ºC. Place the baking dish into the oven and cook for 45 minutes, basting once halfway through. (If the pan seems in danger of drying out when you baste the chicken, add a couple of tablespoons of water after basting.)
  3. Check the meat is cooked through by piercing a piece to the bone. The juices should run clear and the meat should easily pull away from the bone. If not cooked, return to the oven for 5–10 minutes and check again. Allow it to rest, in the pan, for 5 minutes.
  4. Serve the chicken and onions drizzled with a little of the pan juices, scatter over some parsley and finish with a squeeze of lemon juice.
Tags:
The Islands of Greece
Rebecca
Seal
Greek
Greece
Europe
European
Mediterranean
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