Pollo ncip nciap, a very simple and delicious traditional recipe from Marche, has won everyone over at home.
It is thought that the name comes from the sound that the knife makes when cutting the chicken pieces, but there are no certain data.
A recipe originating from Ascoli Piceno that will win everyone over and can be prepared in a very short time with few ingredients.
Important, very important is the choice of olives, which must be of excellent quality since the basic ingredients are three and must be of quality.
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The best chicken? Free-range certainly, if you like chicken here below I leave you other recipes just as tasty and simple (like almost all my recipes) and then let’s immediately go after the photo to discover how to prepare Pollo alla ncip nciap!!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Pollo ncip nciap
- 2.6 lbs chicken (preferably free-range)
- 4 cloves garlic
- 1.75 oz green olives (or Taggiasca olives)
- 1 glass dry white wine
- 1.4 oz lard (or 2 tbsps of extra virgin olive oil)
- 2 sprigs sage
- 1 sprig rosemary
- 1 fresh chili pepper
- 1 tbsp extra virgin olive oil
- 2 pinches salt
Preparation of Pollo alla ncip nciap
To prepare Pollo alla ncip nciap, first cut the free-range chicken into pieces, then pass it over the flame to remove any feathers if present.
With a knife, chop the lard and melt it in a large pan with high sides along with the extra virgin olive oil.
Then arrange the chicken pieces and brown them well on all sides.
Then add the sliced garlic and half of the chopped sage and rosemary leaves to the pan, mix to flavor.
Pour in the wine and let it evaporate over high heat.
When the wine has evaporated, add the chili pepper (whole or in pieces, as you prefer).
Lower the heat and bring to a simmer with the lid on, turning the chicken pieces occasionally.
After the first 30 minutes, add the olives.
Cook the Pollo alla ncip nciap for at least 50 minutes; the meat should detach from the bones using only a fork.
Low heat and a covered pan will ensure that the cooking base does not dry out; if it does, you can add a little more wine or a minimal amount of hot water.
Once cooked, transfer the Pollo alla ncip nciap to a serving dish, sprinkle with the reserved rosemary and sage, and the remaining cooking juices from the pan.
How to store Pollo alla ncip nciap
You can store it in the refrigerator for 2 days in an airtight container.
If you prefer, you can also freeze it, then thaw it in the refrigerator overnight before reheating, even in the microwave.
Other Recipes
If you want to see other types of recipes you can go back to HOME.
FAQ
What wine to pair with it?
With chicken, undoubtedly a light red wine like a Chianti or a medium-bodied Pinot Noir is suitable.
Can I leave the garlic cloves whole?
Yes, in many versions the garlic cloves are left whole so they can be removed after cooking and not found under your teeth.
