Parthian Chicken
- Makes4-6 servings
- Cook Time1½ hours
- Active time plus cooling20 minutes active
“De Re Coquinaria,” also referred to as “Apicius,” is a collection of Roman recipes believed to have been compiled in the 5th century. Pullum parthican, or Parthian chicken, was delicious enough to document in ancient Rome and makes a fine dinner even today—with barely any knifework. There are two mighty ingredients in this recipe. The first is asafoetida, a spice with notes of garlic and onion and an intense, sulfurous aroma that mellows and sweetens with cooking. It is commonly used in Indian cooking. If unavailable, use an equal amount of granulated garlic, which is less nuanced but a decent approximation for this dish. The second is colatura di alici, an Italian fermented anchovy seasoning with deep savoriness. Easier-to-source Asian fish sauce is a fine substitute.
Don’t use a baking dish of a drastically different size or the liquid will either be too shallow (and prone to over-reducing) or too deep (and prevent the chicken skin from crisping). Don’t bother temping the chicken for doneness. After an hour at 425°F, the thighs will be cooked past the point of just done so the meat will be supremely tender.
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