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Gubbian Style Stewed Chicken

Fricco di Pollo all'Eugubina


A fricco is a stew of sorts, and in this easy to prepare Gubbian-style chicken stew, it is Orvieto Classico wine that gives great merit to its flavor along with the presence of rosemary, which shows the fondness that Umbrians have for this herb in many of their foods. This dish is even better if made the day before serving.


1/4 cup Filippo Berio Extra-Virgin Olive Oil

1 large white onion, peeled and coarsely chopped

3 1/2 pounds cut-up bone-in chicken

1/4 cup white wine vinegar

4 fresh sage leaves, crumbled

2 sprigs fresh rosemary

1 cup dry white wine, such as Orvieto Classico

4 large plum tomatoes, pureed and sieved to remove skin and seeds

Fine sea salt to taste

Grinding coarse black pepper


Get the olive oil hot in a large sauté pan and cook the onion over medium low heat until it is soft and translucent. Raise the heat to medium high and add the chicken pieces. Be sure they are well dried before adding them to the pan. Keep a bunch of paper towels handy for this. Cook, turning the pieces until they are browned on all sides. This should take about 5 minutes. Add the wine vinegar and allow it to evaporate. Lower the heat; add the sage and rosemary. Continue cooking over low heat for 15 minutes. Raise the temperature to high, add the wine, and allow it to evaporate. Pour in the pureed tomato juice. Season the mixture with salt and pepper and continue cooking uncovered for 25 minutes or until the juices thicken and the chicken is tender when pierced with a fork.

Arrange the chicken on a platter; pour the sauce over the top. Serve immediately.

This recipe is from CIAO ITALIA IN UMBRIA by Mary Ann Esposito, published by St. Martin's Press in 2002.


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