Gallina Ubriaca all'Orvietana
A rustic Umbrian farmhouse braise of bone-in chicken gently simmered in dry Orvieto Classico white wine, pancetta, and fresh garden herbs.
- Prep
- 20 min
- Cook
- 80 min
- Total
- 100 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •Heavy lidded casserole or Dutch oven
- •Tongs
- •Chef's knife
- •Chopping board
- •Wooden spoon
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 26 g
- carbs
- 3 g
- fibre
- 0 g
- protein
- 42 g
- calories
- 480 kcal
Instructions
- 1
Pat the jointed chicken pieces completely dry with kitchen paper.
- 2
Season all sides of the chicken evenly with the sea salt and cracked pepper.
- 3
Warm the olive oil in a heavy casserole over medium heat.
- 4
Add the diced pancetta and fry for 4 minutes until lightly crisped.
- 5
Place the chicken pieces skin-side down into the hot casserole.
- 6
Brown the chicken slowly for 8 minutes, turning once to colour both sides.
- 7
Add the crushed garlic, rosemary sprigs, and sage leaves to the pot.
- 8
Pour in the Orvieto dry white wine and bring to a lively boil for 3 minutes.
- 9
Pour in the chicken stock, then reduce the heat to low.
- 10
Cover with a tight-fitting lid and simmer gently for 55 minutes.
- 11
Remove the lid and simmer for 10 minutes more until the sauce reduces slightly.
Chef's tips
If using an authentic older stewing hen rather than standard chicken, extend the covered simmering time by 30 to 45 minutes until tender. Ensure your Orvieto wine is clearly marked secco (dry), as sweet styles will make the sauce cloying.
Ingredient substitutions
- Orvieto Classico dry white wine → any crisp, dry Italian white wine such as Grechetto or Trebbiano
- diced pancetta → unsmoked bacon lardons, though the cure will have a slightly milder herbal profile
- stewing hen → standard chicken thighs and drumsticks, checking for tenderness at 45 minutes
Storage
Keep cooled chicken and sauce in a sealed container in the refrigerator for up to 3 days.
Reheating
Reheat gently in a covered saucepan over medium-low heat for 10 minutes until hot throughout, adding a spoonful of stock if needed.
Common mistakes to avoid
- •Using a sweet or amabile Orvieto wine, which makes the savoury pan juices sugary.
- •Simmering at a hard boil, which toughens the poultry fibres.
- •Skipping the initial browning stage, which prevents deep savoury flavours from developing.
Serving suggestions
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