Aromatic Spiced Red Wine Chicken

All you need for this recipe are chicken, red wine, and fish sauce. If you don’t have fish sauce, you can substitute it with anchovy paste, soy sauce, tamari, or liquid aminos. Our spice blend with lovage and asafoetida adds a unique and special flavor to the dish.

Here’s a quick overview of the cooking steps:

Mix the sauce
Roast chicken in sauce
Optionally, thicken sauce

Lovage is an herb with a flavor reminiscent of celery and parsley, commonly used in soups, stews, and salads for its aromatic and slightly sweet taste.

Asafoetida is a pungent spice known for its strong, sulfurous aroma that mellows into a leek-like flavor when cooked. It’s a staple in Indian cuisine.

Ancient Roman Pullum Parthicum

SpiceBreeze

Transport yourself back in time to the ancient streets of Rome, where culinary mastery was revered as much as military prowess. Pullum Parthicum is named after the ancient Parthian Empire that bordered Rome, embodies the fusion of flavors and techniques from across the ancient world, with its roots in both Roman and Middle Eastern cuisines. Join us on a culinary journey through time, exploring the origins and ingredients of this ancient dish that continues to captivate palates to this day.

Our spice blend with lovage and asafoetida adds a unique and special flavor to the dish.

Get your spice blend here. Limited time only!

hands-on time 30

Course Main Course

Cuisine Ancient Rome

Servings

Ingredients

Protein

2 lbs chicken thighs, with skin and bones ^[1]

Staples

3/4 cup red wine
1 tbsp fish sauce^[2]
olive oil
salt
1 tbsp flour or starch (optional)

Culinary Spice Blend

1 pouch Pullum Parthicum spices Black pepper, garlic, caraway, lovage, asafoetida, celery

Suggested Sides

fresh bread
boiled potatoes
boiled vegetables e.g. cauliflower, broccoli, asparagus, cabbage, or kale

Instructions

Prepare

Season the chicken with salt ^[3] to taste.
Sauce: In a small BOWL, mix wine, fish sauce, 2 tbsp oil, and Pullum Parthicum spices.

Roast

Preheat the OVEN to 440°F.
Place the chicken skin side up into a BAKING PAN and pour the sauce over it.
Roast the chicken for about 30 minutes until it is tender.

Sauce (Optionally)

Slurry: In a CUP, stir 1 tbsp flour into 2 tbsp cold water until dissolved.
In a small POT, add leftover sauce. Stir the slurry into it. Bring to a boil.
Cook over medium heat until the sauce has thickened to your desired consistency. Stir frequently.