Pollo alla 'ncip 'nciap

Pollo alla ‘ncip ‘nciap is a traditional chicken dish originating from the city of Offida in Marche. The dish is made with a combination of chicken, garlic, tomatoes, rosemary, sage, olive oil, and dry white wine. The chicken is cut into pieces, hence the onomatopoeic phrase ‘ncip ‘nciap in the name, which is reminiscent of the sound that a knife makes when the chicken is cut. The chicken pieces are cooked in a casserole dish in olive oil, followed by the addition of white wine, rosemary, sage, garlic, salt, and pepper. The combination is cooked over low heat, and the tomatoes are added near the end of cooking so that the meat gets coated with the sauce. Pollo alla ‘ncip ‘nciap is typically served with a green salad and crusty bread on the side, used for mopping up the juices.