Gallina 'mbriaca
Gallina 'mbriaca is the historic dish of Orvieto's gastronomic tradition, where chicken is slowly braised in the prized Orvieto Classico wine. The result is incredibly tender meat with aromatic and slightly tangy notes, enriched by olives and capers that add a touch of savory flavor. A genuine dish that tells the culinary story of Orvieto, where local wine is the absolute star of the kitchen.
Preparation
- 1
Clean the chicken, dry it thoroughly, and cut it into medium-sized pieces. Finely chop the onion, carrot, and celery.
- 2
In a large heavy-bottomed pan, heat the olive oil and sear the chicken pieces on all sides until golden brown and evenly colored.
- 3
Add the finely chopped vegetable mixture to the pan and cook for 5 minutes, stirring frequently.
- 4
Deglaze with Orvieto Classico wine, allowing the alcohol to evaporate for 2-3 minutes. Season with salt and pepper.
- 5
Cover the pan and reduce heat to low. Let simmer gently for about 1 hour and 45 minutes, until the meat is very tender.
- 6
In the last 15 minutes of cooking, add the black olives and capers that have been rinsed under cold water.
- 7
Once cooked, check the sauce level: there should be a generous amount of sauce around the meat. If too liquid, increase the heat to allow some evaporation.
- 8
Transfer the chicken to a serving dish, pour the sauce and olives over it, then garnish with fresh chopped parsley.
Chef's Tips
Prepare this dish a day ahead: refrigerating overnight helps the flavors blend together beautifully. Serve with Tuscan bread or soft polenta to accompany the delicious wine sauce.