Chicken Fricco Recipe

Chicken Fricco


  • 3-4 Lb. (1.5-2 kg) of chicken parts (thighs/drumsticks will come out juicier, but white meat good too)
  • 2 cups of your favourite white wine (if you wouldn't drink it, please don't cook with it)
  • 4 cloves garlic, chopped
  • 1/2 cup black olives, pitted & chopped
  • 2 tablespoons capers
  • 3-4 tablespoons rosemary leaves, chopped
  • 3 tablespoons olive oil
  • salt & pepper to taste

How to make Chicken Fricco

This is a classic meat dish from my parents' home town in Italy, Gubbio.  This can be done with any meat with bone in it - I've also used lamb and rabbit with this recipe (sometimes mixed in the same batch for variety) to great effect.  Although I've never tried it, duck or goose MAY be a bit greasy/heavy in this application.
  1. Pour olive oil into pan on medium-high heat.
  2. Brown chicken pieces and set aside.
  3. Add garlic to remaining oil, and heat until softened or browned (too much browning=bitter).
  4. Mix chopped rosemary to wine, and pour into pan.  Wine mixture should come up about 1/3 up the chicken in the pan.
  5. Raise heat to bring to boil, then lower to simmer.  Cover and continue simmering for around 60 minutes.
  6. Once chicken is cooked, raise heat again, add capers and chopped olives, and reduce sauce into an almost gravy-like consistency (thickness to taste) for 5-7 minutes.
  7. Serve with lots of great bread to dip in the fantastic sauce.  Freezes well.
Serves four-five generously

Question from the Chef

“What's your favorite way to cook with wine?”

  • Qarpon
    Qarpon says

    oh man! I am right from washing the dishes after this fantastic meal! your Fricco recipe is great, even when using green olives instead of black. really enjoyed it, and promise to cook it again soon! :) thanx.

  • FoodSlut
    FoodSlut says

    Glad you enjoyed it!

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