Chicken with prosecco and shallots recipe

Name: Chicken with prosecco and shallots recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp extra virgin olive oil; 3 tbsp flour, lightly seasoned with salt, freshly ground black pepper and 1 tbsp orange zest; 1.4 kg (3.1lbs) chicken, portioned and trimmed; 150 g (5.3oz) pancetta, diced; 12 small shallots, peeled and halved; 1 red chilli, finely chopped; 2 tsp chopped rosemary; 500 ml (17.6fl oz) Prosecco or any dry sparkling wine; 1 pinch salt and freshly ground black pepper; 1 cup warm red pepper and bean salad, to serve; 1 cup rosemary sprigs, to garnish

Servings: persons

2 tbsp extra virgin olive oil
3 tbsp flour, lightly seasoned with salt, freshly ground black pepper and 1 tbsp orange zest
1.4 kg (3.1lbs) chicken, portioned and trimmed
150 g (5.3oz) pancetta, diced
12 small shallots, peeled and halved
1 red chilli, finely chopped
2 tsp chopped rosemary
500 ml (17.6fl oz) Prosecco or any dry sparkling wine
1 pinch salt and freshly ground black pepper
1 cup warm red pepper and bean salad, to serve
1 cup rosemary sprigs, to garnish

1
Heat a large casserole pan with the olive oil over a medium heat.
2
Put the seasoned flour and chicken portions into a clear plastic bag and toss until the chicken is well coated.
3
Remove the chicken portions and brown them in batches by placing them skin side down into the pan.
4
Transfer to a plate.
5
Add the pancetta to the pan and cook until crisp.
6
Lower the heat and add the shallots, chilli and rosemary and saute for about 4 minutes.
7
Return the chicken to the pan, pour over the Prosecco and allow to simmer for 20-25 minutes, until a fragrant syrupy sauce begins to form.
8
Season to taste.
9
Check that the chicken is cooked by inserting a skewer into the thickest part of the thigh - the juices should run clear.
10
Serve with a warm red pepper and bean salad and garnish with rosemary sprigs.

756

kcal

Calories

Fat

Carbs

111

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tbsp extra virgin olive oil, 3 tbsp flour, lightly seasoned with salt, freshly ground black pepper and 1 tbsp orange zest, 1.4 kg (3.1lbs) chicken, portioned and trimmed, 150 g (5.3oz) pancetta, diced, and more.

Yes, Chicken with prosecco and shallots recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!