Recipes from Sabina
Chicken alla Sabinese
A rustic and flavourful main course from Sabina: chicken slowly cooked with tomato, white wine, extra virgin olive oil, rosemary and sage. A simple, fragrant recipe that brings the flavours of home to the table.
The recipe
A rustic main course from Sabina
Pollo alla Sabinese is a generous family-style main course made with free-range chicken, tomatoes, white wine, black olives, extra virgin olive oil and aromatic herbs such as rosemary and sage.
Slow cooking tenderises the meat and allows the sauce to gather all the aromas of the ingredients: the sweetness of the tomato, the bold flavour of the olives and the fragrance of the white wine. It is a simple, generous recipe rooted in home cooking.
Free-range chicken
White wine
Erbe aromatiche
Home cooking
Secondo tradizionale
Consiglio della tradizione
For a deeper flavour, brown the chicken thoroughly before adding the tomato and white wine: caramelising the meat makes the cooking juices richer, more fragrant and more authentic.
Simple flavours, slow cooking
Free-range chicken, ripe tomatoes, white wine, black olives and aromatic herbs: a few genuine ingredients for a rustic, fragrant and unmistakably Sabina main course.
Free-range chicken
1 chicken, jointed
Large peppers
2
Ripe tomatoes
300 g
Black olives
100 g
Dry white wine
1 glass
Sabina DOP extra virgin olive oil
as needed
Garlic
2 cloves
Fresh rosemary
as needed
Fresh sage
as needed
Salt and chilli pepper
as neededThe secret is to brown the chicken well before the slow cooking: this makes the juices richer, more fragrant and enveloping.
Step by step
From browning the chicken to slowly cooking it with tomatoes, peppers, white wine and aromatic herbs: a simple, fragrant method with plenty of character.
01
Ingredients
Prepare the ingredients
Wash and cut the peppers into strips, roughly chop the tomatoes and lightly crush the garlic cloves. Keep everything ready for cooking.
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Peppers
Tomatoes
Garlic
Peppers
Tomatoes
Garlic
02
Rosolatura
Brown the chicken
Pour plenty of extra virgin olive oil into a casserole and brown the chicken over a medium heat with the garlic and a pinch of chilli pepper. The meat should be well coloured.
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Chicken
Extra virgin olive oil
Garlic
Chilli pepper
Chicken
Extra virgin olive oil
Garlic
Chilli pepper
03
Vino
Deglaze with the wine
When the chicken is well browned, deglaze with the dry white wine and allow the alcohol to evaporate completely for a few minutes.
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White wine
White wine
04
Profumi
Add the aromatic herbs
Add the rosemary and fresh sage. The herbs give the dish the intense, rustic aroma typical of Sabina tradition.
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Rosemary
Sage
Rosemary
Sage
05
Verdure
Add the peppers and tomato
Add the peppers, ripe tomatoes and black olives. Mix well and allow everything to develop flavour over a low heat.
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Peppers
Tomatoes
Olives
Peppers
Tomatoes
Olives
06
Cottura lenta
Cook slowly
Cover the casserole and cook gently for about 40–50 minutes, stirring from time to time. The cooking juices should become rich and fragrant.
Recommended time: about 40–50 minutes over a low heat.
07
Servizio
Serve piping hot
Remove the lid for the final few minutes to reduce the sauce slightly. Serve the chicken piping hot with its cooking juices and a drizzle of raw extra virgin olive oil.
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Extra virgin olive oil
Rosemary
Sage
Extra virgin olive oil
Rosemary
Sage
Frequently asked questions
Recipe FAQ
Six practical answers about the ingredients, preparation, serving and storage of Pollo alla Sabinese.
What is Pollo alla Sabinese?
It is a traditional main course from Sabina made with chicken, peppers, black olives, white wine, garlic and aromatic herbs. The recipe is simple but deeply flavourful and is associated with home cooking and family lunches.
What ingredients are used?
The main ingredients are chicken, peppers, ripe tomatoes, black olives, white wine, extra virgin olive oil, garlic, rosemary, sage, salt and chilli pepper. Quantities and aromatics may vary slightly between family versions.
How is it cooked?
The chicken is slowly browned with oil, garlic and chilli pepper, deglazed with white wine and then cooked with peppers, tomatoes, black olives and aromatic herbs. The heat should remain gentle so the meat becomes tender and the sauce fragrant and well integrated.
When is it prepared?
This recipe can be prepared throughout the year, but it is particularly suited to family lunches, Sundays and convivial tables. It is a substantial, rustic dish that perfectly expresses the flavours of Sabina cooking.
What does it pair with?
It pairs well with country bread, roast potatoes, seasonal vegetables and simple side dishes. The cooking juices with peppers, olives, tomato and white wine are ideal for mopping up with bread, as in the most genuine traditional recipes.
Si può preparare in anticipo?
Sì. Il pollo può essere cucinato in anticipo, conservato in frigorifero e riscaldato dolcemente con il suo fondo di cottura, evitando di asciugare carne e peperoni.
Recipes from Sabina
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