Chicken Friccò

Cut the chicken into not too large pieces, wash them quickly and dry them carefully. Place them in a large bowl. cloves of garlic, crushing at least two, and sprigs of rosemary; add the white wine and vinegar. Let the herbs steep in the liquid while you prepare the browning, so the seasoning gains aroma and intensity.

Heat the extra virgin olive oil in a shallow pan, preferably earthenware, then add the chicken pieces. Brown them over medium heat, turning them when necessary, until the surface turns a uniform golden brown. The meat must be well sealed on the outside, without burning, before adding the aromatic liquid.

Pour in shallow pan Add the entire contents of the cup, including the white wine, vinegar, garlic, and rosemary. Bring to a boil again, checking that the liquid begins to collect the browning juices. Season with salt and pepper, distributing them evenly over the chicken pieces.

Cover the shallow pan and cook over low heat for as long as necessary. Maintain a gentle simmer, without overheating, and continue cooking until the sauce thickens and the sauce thickens. Cooking is complete when the meat is tender and begins to separate from the bone, while the aroma of garlic and rosemary is clearly evident.

For the tomato version, peel the ripe tomatoes, remove the seeds, and dice them. Add them when the sauce has almost completely thickened, then continue cooking for a few minutes. The tomatoes should soften and blend into the sauce without diluting it excessively.

Remove the friccò from the heat when the sauce is thick and sticks to the meat. Divide the chicken pieces with their sauce and serve immediately, piping hot. Make sure each portion has a portion of the reduced stock and the herbs used in cooking.