The chicken ‘ncip ‘nciap is the name of a very simple and very tasty recipe typical of the city of Offida in the province of Ascoli Piceno in Marche.
The cooking is done in a pan, the chicken cut into pieces is flavored with aromatic herbs and wine that adds flavor and aroma even if it evaporates during browning on the stove.
It is a regional recipe, a typical second course from Marche with a humble ingredient in the sense that chickens are part of the sustenance of farming families in the countryside.
The definition ‘ncip ‘nciap has an onomatopoeic sound and might mean the sound of the knife cutting the chicken but also, I add, a quick, efficient, and effective way of cooking.
OFFIDA is a small town in the Marche famous for bobbin lace work, an ancient art where fast hands skillfully move thread spools to create wonderful lace!
I visited Marche years ago in Numana and last year in Montelupone, and I fell in love with the hills of the countryside, and I would love to return to discover new landscapes.
Offida is considered one of the most beautiful villages in Italy, perched on a rocky spur with an enviable landscape, famous not only for bobbin lace but also for the Carnival, an ancient and much-felt tradition by the people of Offida.
Our Italian gastronomic tradition is always full of recipes, products, and places rich in culture that make our country unique in the world!
Returning to the kitchen, this traditional Marche recipe ‘ncip ‘nciap can be replicated for guinea fowl but also for rabbit!
The traditional Marche recipe is prepared with chicken pieces and is easy, tasty, and perfect for everyday cooking!
( Read Marche recipe RABBIT IN POTACCHIO → https://blog.giallozafferano.it/asilannablu/coniglio-in-potacchio-ricetta-regionale/ )
I’ll leave you with other recipes with chicken as the main ingredient such as:
- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Stove-top
- Cuisine: Italian Regional
- Seasonality: All seasons
Ingredients RECIPE CHICKEN ‘NCIP ‘NCIAP
Ingredients
- 1 chicken (in pieces)
- 3 cloves garlic (large)
- 1.8 oz pork cheek
- 2 sprigs rosemary (fresh)
- 4 leaves sage (fresh)
- 1 glass dry white wine (even 1 and a half glass!)
- to taste salt
- to taste pepper
- to taste chili pepper (personally, I didn't add it)
Tools RECIPE CHICKEN ‘NCIP ‘NCIAP
- Knives
- Cutting Boards
- Pans
- Wok
- Glasses
FOR THE PREPARATION OF THE RECIPE CHICKEN ‘NCIP ‘NCIAP
1) For the preparation of the CHICKEN ALLA ‘NCIP ‘NCIAP it is necessary NOT TO WASH THE CHICKEN, a step I often read in various recipes and which should be avoided to prevent any bacteria from spreading!
2) With the knife, I finely chop the pork cheekreducing it almost to a fine mince.
3) In a large pan or wok, I put a drizzle of extra virgin olive oil, and once hot, I add the pork cheek and the crushed garlic cloves.
4) I mix, letting it flavor well for 3/4 minutes, then I add the chicken pieces to the pan, letting them brown on all sides for about 10 minutes.
5) Then I add the dry white wine and let it evaporate over medium-high heat.
6) The chicken pieces will deliciously brown, and at this point, I season with salt and pepper, add the finely chopped rosemary and sage, cover with the lid, and let it cook on a low flame for another 30 minutes or so.
7) Clearly I need to check if the chicken alla ‘ncip ‘nciap dries up, and if it does, we can add a little hot water or hot vegetable broth to the pot preparation.
8) It is a succulent second course; the meat is tender and juicy, the aromatic herbs flavor and enhance it greatly: it is a second course for the whole family and for all seasons!
9) Not in the mood for potatoes, I prepared simple boiled broccoli but still firm, then quickly sautéed in a pan with good olive oil and garlic and chili pepper!
Enjoy your meal and happy cooking!
Annalisa
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I also suggest the SAVOYARD POTATOES as a very rich side dish!
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Annalisa says…
The chicken alla ‘ncip ‘nciap recipe is the classic example that simplicity means goodness, and we thus obtain a tasty and tender meat!
