Pollo alla ‘ncip ‘nciap

Pollo alla ‘ncip ‘nciap is a traditional Italian chicken dish originating from the city of Offida in Marche. The dish is made with a combination of chicken, garlic, tomatoes, rosemary, sage, olive oil, and dry white wine. The chicken is cut into pieces, hence the phrase ‘ncip ‘nciap (chip chap) in the name, which is reminiscent of the sound that a knife makes when the chicken is cut.

Pollo alla ‘ncip ‘nciap is typically served with a green salad and crusty bread on the side, used for mopping up the juices.

Ingredients

• 2 lbs whole chicken cut into 12 pieces
• 3 tablespoons of olive oil
• 4 cloves of unpeeled garlic
• sprigs of fresh rosemary and sage
• 2 cups of dry white wine
• 2 medium tomatoes, chopped
• 1/2 cup green or black olives (optional)

Instructions of Pollo alla ‘ncip ‘nciap

1. Heat olive oil in a heavy bottomed saute pan over medium heat
2. Sprinkle chicken pieces with salt and pepper and fry in olive oil for 10 to 12 minutes, turning so that pieces are browned on all sides
3. Remove chicken pieces to a plate
4. Add half the wine and deglaze the pan
5. Once the wine evaporates, add chicken, garlic cloves, sage, rosemary, the remaining wine and olives (if using). Add salt and pepper to taste.
6. Turn to low and let simmer for 20 minutes
7. Bring heat to medium and add chopped tomatoes. Let cook for 5 minutes until they are soft
8. Serve hot or reheat the next day

Recommended Wines

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Valle del Sole
Offida Rosso 2019