Catholic Culture Podcasts
Catholic Culture Podcasts

Catholic Recipe: Gubbian Style Stewed Chicken


  • 1/4 cup Extra-Virgin Olive Oil
  • 1 large white onion, peeled and coarsely chopped
  • 3 1/2 pounds cut-up bone-in chicken
  • 1/4 cup white wine vinegar
  • 4 fresh sage leaves, crumbled
  • 2 sprigs fresh rosemary
  • 1 cup dry white wine, such as Orvieto Classico
  • 4 large plum tomatoes, pureed and sieved to remove skin and seeds
  • Fine sea salt to taste
  • Grinding coarse black pepper


Yield: 1 chicken

Prep Time: 1-2 hours

Difficulty:  ★★☆☆

Cost:  ★★★☆

For Ages: 15+

Origin: Italy


Food Categories (2)


Feasts (2)

Also Called: Fricco di Pollo all'Eugubina

A fricco is a stew of sorts, and in this easy to prepare Gubbian-style chicken stew, it is Orvieto Classico wine that gives great merit to its flavor along with the presence of rosemary, which shows the fondness that Umbrians have for this herb in many of their foods. This dish is even better if made the day before serving.

Umbria is the region which includes Assisi. Gubbio is also in the region of Umbria, and St. Francis traveled there and helped save the town from the ravenous wolf. Remembering the dear wolf of Gubbio, here's some Gubbian recipes: a simple Flat Bread and Stewed Chicken.


Get the olive oil hot in a large sauté pan and cook the onion over medium low heat until it is soft and translucent. Raise the heat to medium high and add the chicken pieces. Be sure they are well dried before adding them to the pan. Keep a bunch of paper towels handy for this. Cook, turning the pieces until they are browned on all sides. This should take about 5 minutes. Add the wine vinegar and allow it to evaporate. Lower the heat; add the sage and rosemary. Continue cooking over low heat for 15 minutes. Raise the temperature to high, add the wine, and allow it to evaporate. Pour in the pureed tomato juice. Season the mixture with salt and pepper and continue cooking uncovered for 25 minutes or until the juices thicken and the chicken is tender when pierced with a fork.

Arrange the chicken on a platter; pour the sauce over the top. Serve immediately.

Recipe Source: Ciao Italia in Umbria by Mary Ann Esposito, St. Martin's Press, 2002