Chicken Franceschiello

Name: Pollo alla Franceschiello
Cook time: 50 min
Yield: 4 porzioni
Cuisine: Italiana
Ingredients: Ingredienti per 4 persone; 1 pollo; 1 dl di olio d’oliva; 2 spicchi d’aglio; 1 rametto di rosmarino; 1 peperoncino piccante; 1 bicchiere di vino bianco secco; 100 g di olive nere snocciolate; 120 g di giardiniera di verdure; sale e pepe

Pollo alla Franceschiello

Chicken Franceschiello is a tasty dish with white wine, black olives, and pickled vegetables.

4 servings

Easy

Campania

EasyCampania

Chicken Franceschiello is a main course Rustic and bold, it's perfect for a lunch or dinner where you want to serve a meat rich in aromas and contrasts. The initial browning enhances the chicken and creates an aromatic base, while the dry white wine helps balance the flavor during the covered cooking. The result combines the tenderness of the meat with the savory note of the black olives and the lively acidity of the giardiniera, added at the end to better preserve its texture and character. Garlic, rosemary, and chili pepper They complement the aromatic profile with measured intensity. Chicken Franceschiello is a typical Campanian dish.

Instructions

Voice reading

7 steps · natural Italian voice

Prepare the chicken

Cut the chicken into evenly sized pieces and season with salt and pepper. Pat the surface dry before cooking, so the meat can brown properly and develop a uniform color instead of simmering in the released juices.

Perfume the oil

Pour the olive oil into a skillet large and add the cloves of garlic, The sprig of rosemary and the chili pepper spicy. It warms up over medium heat until the oil becomes aromatic and the garlic just begins to brown, being careful not to burn it.

Brown the chicken

Combine the chicken pieces in the skillet Brown them on all sides. Turn them when the surface appears golden and firm: a good browning should create an even color and a fragrant base, without darkening the flavors.

Deglaze with wine

Pour the dry white wine over the browned chicken and let it evaporate for a few minutes. Wait until the alcohol smell fades and the liquid begins to reduce, collecting the meat juices and browning aromas at the bottom.

Cook the chicken

50 min

Cover the skillet Cook the chicken for about fifty minutes, maintaining an even cooking time. Make sure the bottom remains moist and the chicken is tender; at the end of cooking, the meat should be well-done and the liquid should have reduced slightly.

Add the seasonings

Add the pitted black olives and pickled vegetables to the cooked chicken. Stir gently to distribute the ingredients without breaking them, and allow the sauce to coat them, maintaining their distinctive textures and colors.

Let it flavor

Continue cooking for a few minutes, but don't overcook. The sauce should be well-combined and fragrant, while the olives and giardiniera should heat through without completely losing their texture. Serve the chicken hot, with its sauce.

Chef's Tips

The editorial staff recommends adding olives and giardiniera only at the end, so that they maintain their consistency and aroma without falling apart in the pan juices.