“Terzieri” Chicken

The Terzieri (districts) originated in the division of the medieval town of Città della Pieve into three parts.

The Terzieri are seen as the three parts of the eagle, which in turn referred to the three social classes: the head was the Terziere Castello or the Class of the knights (Aristocracy), the belly was the Terziere Borgo Dentro or the Middle Class, the wings and tail were the Terziere Casalino or the Class of Footmen (Peasants).

Put the saffron threads on a heated surface (a non-stick pan) and toast lightly for about 1 minute.

Place the threads between two pieces of oven paper and crush them. Infuse for 10-15 minutes or add it directly to the condiment itself.

Clean, wash and dry the pieces of chicken. Dust them with the flour and then fry them in a pan with the olive oil. Moisten with the white wine, and when it has evaporated add the potatoes, cut into small pieces, and your saffron (prepared as we advised above). Add salt and pepper to taste and then stir well,

then add the rosemary and the garlic. Cover the pan and let cook slowly over a low flame, stirring from time to time, for about ten minutes.

Add water if needed. Then put the pan into a preheated (190°C) oven and cook for another 15 to 20 minutes without stirring. The chicken and the potatoes will get nice and crispy. Plate and serve hot. Buon appetito!