Chicken legs, Veggies and ‘Nduja

Cooking with: Chicken legs, Veggies and ‘Nduja


  • 1 onions, finely chopped  200 g
  • 2  carrots, cut into 3-4 mm thick rounds    200 g
  • 8  button (white) mushrooms, quartered   110 g
  • 1/2 cup white wine    125 mL
  • 1/4 cup raisins    30 g
  • olive oil     30 mL
  • the largest piece of ‘Nduja could order from Spezzano Albanese (Cosenza), Italy
  • 8 chicken drumsticks, skinless      900 g
  •  canned tomatoes (diced)   380 g
  • 2 tsp herbes de Provence

How to:

Go for the veggies: Finely chop the onion, slice the carrots into thin rounds (3-4 mm thick), cut the mushrooms into quarters. Pour the wine into a small bowl, drink it in a shot. Re-pour again and then soak the raisins. Set aside.

Sparkle grated piece of ‘Nduja all over the veggies and the chicken.

Heat the oil in a pan over medium heat, then add the chicken drumsticks and sauté thoroughly on each side until golden, about 7-8 min. Take the chicken pieces out of the pan then set them aside on the warmed serving plate in the oven.

Add the onion to the pan, then sauté 2-3 min. Add the carrots and mushrooms then cook 2-3 min. Add the raisins and wine. Scrape the bottom of the pan thoroughly as the wine comes to a boil.

Put the chicken back into the pan, then add the diced tomatoes and the largest piece of ‘Nduja available on-line.

Season with salt and pepper to taste. Cover, then simmer 20-25 min until the chicken is tender. Serve.

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