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Chicken from Abruzzi


  • Heat a thin layer of oil in a large heavy-bottomed pan and cook the chicken for about 15 mins, covered, until golden all over. Remove.
  • Pour off any excess oil from the pan and briefly cook the bacon and garlic, regularly scraping the bottom of the pan and stirring as you do so.
  • Add the flour and cook for a couple of minutes, continually stirring.
  • Then add the wine with ½ cup stock, the sage, rosemary, chilli, bay leaves and seasonings. Stir well and bring to the boil.
  • Return the chicken in one layer, turn the heat down, cover and gently simmer for 30-40 mins, turning every now and then and adding more stock if needed.
  • When ready, remove the chicken, stir through the parsley and reduce the sauce if necessary.
  • Serve the chicken with plenty of sauce spooned over the top and blanched green beans on the side.


  • olive oil
  • 6 large chicken thighs, bone in, skin on
  • 1 x 3 cm thick piece of bacon, cut into lardons
  • 4 garlic cloves, sliced
  • 1 tbsp plain flour
  • ½ cup dry white wine
  • ½-1 cup chicken stock
  • 4-6 fresh sage leaves, finely chopped
  • 2 rosemary sprigs
  • 1 small dried chilli, whole
  • 2 bay leaves
  • sea salt & freshly ground pepper
  • 2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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