Drunk hen

Preparation:

Preparation: Hen 'mbriaca is a typical dish of central Italy, and requires top quality raw materials. As with all traditional recipes, there are several variations; the one we propose has been successfully tested several times. The combination with an Umbrian or Tuscan wine is de rigueur: Sangiovese, Montefalco Rosso, a young Chianti... Prepare the marinade: mix the onion, garlic, carrot, celery and parsley, which you will have roughly chopped, in a sufficiently large bowl, and some black peppercorns with about three quarters of a liter of wine; add the chicken pieces and leave to marinate in the refrigerator for at least one night. Cooking. Prepare a fragrant bunch with rosemary, some sage leaves, thyme to taste and tie it with cotton thread; in this way you will avoid finding the cooking sauce full of leaves. In a large frying pan, heat the oil with the fragrant bouquet; when the oil smokes, add the well-drained pieces of chicken and brown them on high heat on all sides, making sure they don't stick. When the meat has browned, add salt, sprinkle with a handful of flour and let it infuse briefly; add the remaining wine (not that of the marinade) and continue cooking over a low heat in a covered pan until the chicken is tender. If it gets too dry, add a little water or more red wine. Serve piping hot, accompanied by baked potatoes.