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Parthian Chicken (Pullum Particum)

Parthian Chicken is bold but surprisingly elegant. The long pepper brings a floral heat that feels warmer and more layered than modern black pepper. The lovage or celery seed adds that almost herbal, savory backbone Romans loved, while caraway gives it a faint nutty sweetness. The wine softens everything and the garum brings that deep umami punch that ties it together. It is not creamy or heavy, but aromatic, slightly sweet, slightly sharp, and unmistakably ancient.
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Prep Time 15 minutes
Cook Time 30 minutes

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IngredientsMethodVideoNotes

Ingredients
  

  • 4 chicken thighs bone-in or boneless, skin on preferred
  • 2 tablespoons olive oil
  • 1 teaspoon freshly ground long pepper or black peppercorns
  • ½ teaspoon dried lovage or celery seed as substitute
  • ½ teaspoon ground caraway
  • ¾ cup sweet white wine
  • 1 tablespoon garum or colatura di alici / high-quality fish sauce
  • Optional: small pinch of salt taste before adding
  • Fresh herbs parsley or celery leaves for garnish

Instructions
 

Sear the Chicken

  1. Pat the chicken thighs dry. Heat olive oil in a heavy skillet or shallow braising pan over medium heat. Sear the thighs skin-side down first until deeply golden and crisp, about 5–7 minutes. Flip and sear the other side for another 3–4 minutes. Remove the chicken and set aside.

Toast the Spice Blend

  1. Lower heat slightly. In the same pan with the remaining oil and drippings, add the ground long pepper, lovage (or celery seed), and caraway. Stir constantly for about 30 seconds to bloom the spices. Do not let them burn.

Deglaze with Wine

  1. Pour in the sweet white wine to deglaze the pan. Scrape up the browned bits. Let it simmer for 2–3 minutes to reduce slightly.

Add Garum & Braise

  1. Stir in the tablespoon of garum. Return the chicken to the pan, skin-side up. Reduce heat to low, cover loosely, and braise gently for 20–30 minutes until cooked through and tender.

Reduce the Sauce

  1. Remove the chicken and set aside. Increase heat and reduce the sauce until slightly thickened and glossy. Spoon generously over the chicken.
  2. Garnish with fresh herbs and serve.

Video

Notes

  • Long Pepper vs. Black Pepper: If you can find long pepper, use it. It is more complex and historically accurate. Black pepper works, but long pepper gives a sweeter, more resinous heat.
 
  • Garum Quality Matters: Use a good Italian colatura di alici or high-quality fish sauce. Cheap fish sauce can overpower the dish. You want depth, not harsh saltiness.
 
  • Bone-In vs Boneless: Bone-in thighs give better flavor and a more authentic braised texture. Boneless cooks faster and works well if filming or short on time.