The chicken ‘ncip ‘nciap is the name of a very simple and very tasty recipe typical of the town of Offida in the province of Ascoli Piceno in the Marche region.
The cooking is done in a skillet: the chicken, cut into pieces, is flavored with aromatic herbs and white wine which adds flavor and aroma even though it evaporates during the browning on the stove.
It is a regional recipe, a main course typical of the Marche made with a humble ingredient in the sense that in the countryside hens were part of the sustenance of peasant families.
The term ‘ncip ‘nciap has an onomatopoeic sound and MAYBE seems to mean the noise of the knife cutting the chicken but, I would add, it also evokes a quick, no-nonsense, effective way of cooking.
OFFIDA is a small town in the Marche famous for bobbin lace, a very ancient, special craft that sees quick hands move spools of thread and skillfully create wonderful laces!
I visited the Marche years ago in Numana and last year in Montelupone; I fell in love with the rolling countryside and I would love to go back to discover new landscapes.
Offida is considered one of the most beautiful villages in Italy, perched on a rocky spur with enviable scenery and famous not only for bobbin lace but also for its Carnival, an old and deeply felt tradition among the people of Offida.
Our Italian culinary tradition is always full of recipes, products and places rich in culture that make our country unique in the world!
Back to the kitchen: this traditional Marchigiana ‘ncip ‘nciap recipe can also be made with guinea fowl or rabbit!
The traditional Marchigiana recipe is prepared with chicken pieces and is easy, tasty and perfect for everyday cooking!
( Read the Marchigiana rabbit recipe CONIGLIO IN POTACCHIO → https://blog.giallozafferano.it/asilannablu/coniglio-in-potacchio-ricetta-regionale/ )
ADVICE ON COOKING CHICKEN
Should chicken be washed?
No. Chicken should never be washed under running water, because washing does not eliminate bacteria and can actually spread them onto kitchen surfaces. It is enough to pat it dry with paper towels before cooking.
How should chicken look when it’s cooked?
Chicken must be always well cooked and never pink or bloody. The meat should be completely white inside to be safe to eat.
How to avoid contamination?
After touching raw chicken it is important to wash hands, utensils and surfaces thoroughly to avoid cross-contamination with other foods.
Here are some other chicken-based recipes you might like:
- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Cooking time: 40 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Seasonality: All seasons
Ingredients – CHICKEN ‘NCIP ‘NCIAP RECIPE
Ingredients
- 1 chicken (cut into pieces)
- 3 cloves garlic (large)
- 2 oz guanciale (cured pork cheek)
- 2 sprigs rosemary (fresh)
- 4 leaves sage (fresh)
- 1 glass dry white wine (also 1½ glasses!)
- to taste salt
- to taste pepper
- to taste hot pepper (I personally did not add it)
Tools – CHICKEN ‘NCIP ‘NCIAP RECIPE
- Knives
- Cutting boards
- Pans
- Wok
- Glasses
PREPARATION FOR THE CHICKEN ‘NCIP ‘NCIAP RECIPE
1) For preparing CHICKEN ‘NCIP ‘NCIAP you MUST NOT WASH THE CHICKEN — a step often recommended in various recipes but to be avoided so that any bacteria are not spread!
2) With the knife finely chop the guanciale, reducing it almost to a fine mince.
3) In a large skillet or wok add a drizzle of extra virgin olive oil; when it is hot add the guanciale and the crushed garlic cloves.
4) Stir and let it infuse flavor well for 3–4 minutes, then add the pieces of chicken to the pan, letting them brown on all sides for about 10 minutes.
5) Then add the white wine and let it evaporate over medium-high heat.
6) The chicken pieces will become deliciously golden and at this point season with salt and pepper, add the finely chopped aromatic herbs — rosemary and sage — cover with a lid and let cook over very low heat for another ~30 minutes.
7) Of course, check whether the chicken ‘ncip ‘nciap dries out; if it does you can add a little hot water or boiling vegetable broth to the pan.
8) This is a succulent main dish: the meat is tender and juicy, the aromatic herbs perfume and flavor it wonderfully — it’s a main course for the whole family and for any season!
9) Not feeling like having potatoes, I prepared simple boiled broccoli but kept firm, then quickly sautéed in a pan with good olive oil, garlic and hot pepper!
Enjoy your meal and happy cooking!
Annalisa
°°°°°°°°°°°°°°°°°°°°°°°°°°
I also suggest SAVOYARD POTATOES as a very rich side dish!
RETURN TO HOME FOR NEW AND TASTY RECIPES FROM THE BLOG La cucina di ASI
Do you like my recipes? Then follow me on your favorite social network! You can find me on INSTAGRAM and on the blog’s fan page on Facebook so you won’t miss any recipe or special and can comment on the various preparations with me!!!
Copyright 2023© Annalisa Altini, All rights reserved
Annalisa says…
The chicken ‘ncip ‘nciap recipe is the classic example that simplicity equals goodness and we obtain a tasty and tender meat!
