Margarita's International Recipes


Polastro in Tecia

Friulian Stewed Chicken

The Friulian diet is not heavy on meats, so it was actually difficult to find a chicken recipe. This one, for chicken stewed in a pot, could actually come from anywhere in Europe. It's homey and satisfying, though not flavorful enough to win any culinary awards. I made it with sage, it may actually be tastier with marjoran.

A "tecia" is a clay casserole dish. I made it using a regular saute pan. There are several recipes for this out there, this one includes potatoes and mushrooms, but I didn't add the latter. I also reduced the amount of fat this recipe calls for, as it was needlessly high.

Friulian Stewed Chicken


  • 2Tbsp. butter
  • 1/4 cup olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 stalks of celery, chopped
  • 4-5 lbs chicken parts
  • 15oz can diced tomatoes
  • 1 cup white wine
  • 1 tsp. chicken bouillion concentrate or 1 cube
  • 2 springs of sage leaves or marjoram
  • 3 cloves
  • salt & pepper to taste
  • 4 potatoes, peeled and cubed
  • 8 oz mushrooms, sliced (optional)


Heat the butter and olive oil over medium-high heat, in a wide pan. Once the water is melted, add the onion, carrot and celery and toss to coat. Add the chicken and brown on both sides. Add the tomatoes, wine, chicken bouillion cube, sage or marjoram and cloves. Season with salt and pepper. Bring to a boil,and then bring the heat to low. Simmer covered for 30 minutes.

Add the cubed potatoes and simmer for an additional 20 minutes. Uncover, adjust seasoning as needed, add mushrooms and then cook uncovered until the chicken and potatoes are done, about 15 more minutes.

Adapted from a recipe at all things Sicilian & more.

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