Mains · Umbria
Fricco all’Eugubina Chicken Stew
Bone-in chicken simmers slowly with white wine, tomato, and herbs in this Gubbio-style stew, leaving tender meat and a savory sauce made for bread.
By Lucia Moretti (pen name) · · Editorial policy
In Gubbio, friccò is known as a slow braise that can bring several meats together. This chicken-only home-kitchen version keeps the white wine, tomato, and herb base straightforward; a covered simmer makes the bone-in pieces tender while the sauce gathers flavor. The onion and garlic form a soffritto (a slowly cooked aromatic base). Serve it with Torta al Testo Recipe (Umbrian Flatbread), or follow with Umbricelli Black Truffle Recipe.
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The recipe
Fricco all’Eugubina Chicken Stew
Ingredients
for 4 servingsEquipment
- heavy Dutch oven with lid
- tongs
- cutting board
- chef’s knife
- instant-read thermometer
Method
Pat the chicken dry. Season it all over with the salt and black pepper. Chop the onion and mince the garlic.
Heat the olive oil in a heavy Dutch oven over medium-high heat. Brown the chicken in batches, skin-side down first, for about 12 minutes total, turning once. Transfer the pieces to a plate; they do not need to be cooked through yet.
Lower the heat to medium. Add the onion and cook for 4 minutes, stirring, until softened. Add the garlic and cook for 1 minute, stirring so it does not scorch.
Pour in the white wine and scrape up the browned bits from the pot. Simmer for about 3 minutes, until the sharp alcohol smell has eased.
Stir in the tomato passata and chicken broth, then add the rosemary and sage. Return the chicken and any plate juices to the pot, arranging the pieces in the sauce. Cover and simmer gently for 40 minutes, turning the pieces once halfway through.
Uncover and simmer for 10 minutes to thicken the sauce slightly. Check the thickest part of a thigh, away from the bone, with an instant-read thermometer; the chicken must reach 165°F (74°C). The meat should be tender and the sauce should cling lightly to the pieces.
Make ahead and storage
Make the stew up to a day ahead and refrigerate it in a covered container. Refrigerate leftovers within 2 hours and use them within 3 to 4 days. Reheat the stew to 165°F (74°C), adding a splash of broth if the sauce has thickened.
Where it goes wrong
| If you see | It’s because | Do this |
|---|---|---|
| The sauce has a slick of excess fat. | Why The skin-on chicken rendered more fat than the sauce needs. | Fix Spoon off the excess fat before serving, leaving the sauce in the pot. |
| The chicken is cooked but still feels firm. | Why The pieces need more time at a gentle simmer to become tender. | Fix Keep the pot covered and simmer until the meat is tender, then confirm it has reached 165°F (74°C). |
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