A Chilean favorite, a whole chicken basted in its own juices and white wine, slow cooked and simmering gently, hence the name, “Drunken Chicken”.
Trust me, this meal is flat out wonderful!
Classic Chilean Cuisine: Drunken Chicken recipe-
- 1 whole chicken, about 5 lb.
- 3 tbsp. dendé oil
- 2 tsp. freshly ground fine sea salt
- 1 tsp. freshly ground black peppercorns
- 1 tsp. ground cayenne pepper
- 2 tbsp. fresh lemon juice
- 1 tbsp. fresh lime juice
- 1 medium onion, peeled and quartered
- 8 small potatoes, peeled and whole (or 2 large potatoes, peeled and quartered)
- 1 cup semi-dry white wine (suggest a good Sauvignon Blanc)
- Rinse and clean the chicken well, trim off excess fat, then pat dry.
- Separate the skin away from the meat with your fingers, taking care that you leave the skin intact.
- Now pierce through the skin into the flesh several times on all sides, using the tip of a sharp knife.
- In a mixing bowl, combine the lime and lemon juice, cayenne, salt, pepper, and 2 tablespoons of the dendé oil. Rub this mixture beneath the skin and on top of the skin, all over the entire chicken. (Get as far as you can under the skin, it is impossible to reach everywhere without breaking the skin)
- Stuff the onion quarters into the chicken’s cavity and allow to sit at room temperature for 20 minutes for the seasoning rub to marinate the skin and meat well.
- In a large cooking pot or Dutch oven, heat the remaining dendé oil over medium high heat. Put the chicken in the pot, and any leftover seasoning rub mixture.
- Place the lid on the pot, and cook for 1-1/2 hours. Check now and then to make sure the bird is not sticking to the bottom of the pot. If so, take a large spoon or stiff spatula to gently lift and tilt the chicken enough to separate it from the pot bottom and let some of the juices slide under the bird before you lay it back to rest.
- After the hour and a half, add the potatoes to the pot, pressing them alongside side the chicken and all the way to the bottom of the pot. Cover and continue to cook for another 30 minutes.
- Lastly, add the wine, pouring it all over the chicken, and now, leaving the lid off so the chicken will brown nicely, cook uncovered for another 30 minutes, basting the chicken often with the juices.
- To serve, leave the chicken whole and presented on a large serving platter. Carve and serve portions to each person, and have on the table all the reserved juices in a pouring bowl, for each person to drizzle some over the cut sides of their chicken.