Pollo alla Maceratese

Chicken in the Style of Macerata


Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

This recipe of slow-cooked chicken and livers is named after the city of Macerata, although similar versions appear on the menu in other parts of the region. Macerata is the capital of the province of the same name in Le Marche. The old centre of the city is located on a hill between the Chienti and Potenza rivers and is connected to the sprawling modern town by an elevator. After 2 hours of cooking, the chicken is wonderfully moist, tender and full of flavour.


  • 200 g/7 oz chicken giblets
  • 15 g/½ oz/1 tbsp unsalted butter
  • 90 ml/6 tbsp extra virgin olive oil
  • 1 oven-ready free-range chicken, about 3 kg/6 lb 9 oz
  • chicken stock, as needed
  • 3 eggs, beaten
  • juice and grated rind of ½ large, unwaxed lemon
  • sea salt
  • handful chopped fresh flat leaf parsley and lemon slices, to garnish


  1. Clean and trim all the giblets and chop them coarsely. Put them in a deep pan with a lid over a medium heat and add the butter and olive oil. Cook together for 5 minutes. Lay the chicken in the pan and cook briefly on all sides to seal.

  2. Pour in an even mixture of water and chicken stock to come about three-quarters of the way up the pan. Add salt and cover tightly, then simmer gently for about 1½ hours, or until the chicken is completely cooked through.
  3. The liquid in the pan should have almost completely evaporated. Take the chicken out of the pan and carve it into portions. Arrange the carved chicken on a warmed serving dish.
  4. Whisk the eggs and the juice and rind of the lemon, then add to the juices left in the pan. Beat until the eggs thicken slightly.

  5. Pour this sauce over the chicken portions, sprinkle with parsley and serve immediately, garnished with lemon slices.