Gubbian Style Stewed Chicken Recipe - Cooking Index
Gubbian Style Stewed Chicken Recipe - Cooking Index
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.
Cuisine: Italian| 1/4 cup | 59ml | Colavita extra-virgin olive oil |
| 1 cup | 62g / 2.2oz | White onion - peeled, and (large) |
| Coarsely chopped | ||
| 3 1/2 lbs | 1589g / 56oz | Cut-up bone-in chicken |
| 1/4 cup | 59ml | White wine vinegar |
| 4 | Fresh sage leaves - crumbled | |
| 2 sections | Fresh rosemary | |
| 1 cup | 237ml | Dry white wine |
| = (such as Orvieto Classico) | ||
| 4 | Plum tomatoes - pureed, and (large) | |
| Sieved to remove skin and seeds | ||
| Fine sea salt - to taste | ||
| Grinding coarse black pepper |
Get the olive oil hot in a large saute 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 yields 4 servings.
Source:
Ciao Italia at http://www.ciaoitalia.com
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