ItalianUmbrian
Chicken with Grapes
by Gambero Rosso · 452K subscribers on YouTube
A traditional Umbrian-style chicken braised with grapes, lard, and aromatic herbs, slow-cooked to tender perfection.
- Cook
- 2h
- Difficulty
- medium
Ingredients
17 items- Pollo ruspante interoOne whole chicken, cut into pieces; alternatively use guinea fowl
- Coarse SaltTo taste, for seasoning
- Black PeppercornsTo taste
- White WineA splash for marinating the chicken
- LardoFor the battuto
- SageFresh leaves
- Wild FennelWild fennel
- RosemaryFresh sprigs
- GarlicOne clove, crushed
- Lemon ZestZest of one lemon
- Juniper BerriesA few berries
- Olive OilExtra virgin, generous amount
- OrangeHalf an orange, sliced, plus a little juice
- Uva BiancaWhole and halved, as wanted
- Uva RossaWhole and halved, as wanted
- Cloves(optional) — A few cloves
- Pepe misto(optional) — Black, white, and pink peppercorns mixed
Method
- Cut the chicken into pieces: separate breasts, thighs, drumsticks, wings, and reserve the carcass for stock.
- Season the chicken pieces with coarse salt, black pepper, and a splash of white wine. Let rest.
- Prepare the battuto: finely chop lard, sage, wild fennel, rosemary, garlic, lemon zest, and juniper berries together.
- In a large pan, heat a generous amount of olive oil and spread the battuto on the bottom.
- Place the chicken pieces on top of the battuto in a single layer.
- Add orange slices (and a little orange juice if desired) over the chicken.
- Add whole and halved grapes (both white and red) on top.
- Sprinkle with cloves and mixed peppercorns (black, white, pink).
- Add a little more salt and pepper to taste.
- Cover and cook over very low heat for about 2 hours until the chicken is tender and the grapes have broken down into a sauce.
- To serve, arrange the chicken pieces on a plate and spoon the grape sauce over the top.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
