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A Recipe for Drunken Chicken - Gallina Ubriaca

Drunken hen in Italy

Gallina Ubriaca, which translated into English means drunken hen, is one of my all-time favorite Italian recipes for chicken. The hardest part is always trying to get the chicken drunk before you cook it. More details on doing that are at the bottom of the page.

Gallina Ubriaca, also known as "Drunken Chicken," is an iconic dish hailing from the beautiful Veneto region in Italy. This is the very region where you'll find Venice (be sure to check out my comprehensive guide to the city), some of Italy's loveliest towns and spectacular scenery ranging from massive lakes to the soaring mountains of the Dolomites.

The Veneto region holds a special place in my heart, as it is not only where my family originates from but also the primary focus of my website. It is a region known for its diverse culinary heritage and boasts an array of traditional recipes that reflect the rich cultural tapestry of the area. Gallina Ubriaca stands out as one of the region's most famous and cherished gastronomic treasures, capturing the essence of Venetian cuisine.

The dish not only tantalizes the taste buds but also tells a story—a story of generations past, preserving the culinary traditions that have been passed down through families for centuries. 

List of Ingredients:

  • 1 whole chicken, cut into bite‑sized cubes (skin‑on for more flavour)
  • 200 g mushrooms, sliced
  • ½ litre full‑bodied red wine
  • 2 onions, finely chopped
  • 2 small glasses of grappa
  • 100 g pancetta or bacon if no pancetta (below the recipe is a pancetta vs bacon FAQ)
  • 50 g plain flour
  • 2 tsp olive oil
  • 1 garlic clove, chopped
  • A small bunch of parsley, chopped
  • 1 sprig fresh rosemary
  • 100 g butter
  • Salt and freshly ground black pepper


    • Cooking Instructions

  • Lightly flour the chicken pieces.
  • In a large pan or Dutch oven, melt the butter with the olive oil. 
  • Brown the chicken on all sides.
  • Pour in the grappa—carefully, as it may flame up slightly
  • Then add the red wine, rosemary, salt, and pepper. 
  • Cover and cook on a low heat for 30 minutes, turning the chicken occasionally.
  • In a separate pan, fry the pancetta and onions in a little butter until softened. 
  • Add the mushrooms, parsley, salt, and pepper, and cook gently for 15 minutes, stirring often.
  • Stir the pancetta‑mushroom mix into the chicken. 
  • Cover again and simmer on low heat for another 15 minutes, until the chicken is tender and the sauce is rich.

    • This dish is wonderful with creamy polenta; you can find our genuine homemade polenta recipe here. Polenta is perfect for soaking up that luscious sauce. A slice of crusty bread on the side never goes amiss either!

    Enjoy—and if you are trying to get the hen drunk, you can stop now; I was only joking :-). The drunken part refers to the chicken being cooked in the grappa. The chicken isn’t really drunk… But after a glass of wine or three while cooking, you just might be!

    Hope you enjoy the recipe

    Maria


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    What is the difference between bacon and pancetta?

    Bacon and pancetta might look like close cousins, but in Italy we definitely know the difference—and each has its own special charm in the kitchen.

    Bacon, as many of you know, usually comes from pork belly and is smoked, which gives it that wonderful salty, smoky flavor. It’s sliced thin and turns beautifully crispy when fried—perfect for breakfast or on a burger.

    Pancetta, on the other hand, is our Italian treasure. It also comes from pork belly, but instead of being smoked, it’s rolled, cured, and seasoned with salt, pepper, and lovely spices like nutmeg and fennel. The result is a delicate, melt‑in‑your‑mouth richness that adds incredible depth to sauces, soups, and risottos.

    When you cook bacon, you usually fry or grill it until it’s crunchy and full of smoky goodness. Pancetta, however, is almost always used as an ingredient—gently sautéed to release its flavor and form the tasty base of so many Italian dishes (think carbonara or a rich ragù).

    So, while both are delicious, pancetta has that subtle sweetness and spice that makes Italian food so irresistible, while bacon brings a bold smokiness that feels a bit more rustic and hearty.

    Honestly, I love them both—but when I’m in Italy, pancetta always has my heart!

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