Etruscan Chicken
Ingredients
1 tablespoon vinegar
8 chicken thighs
4 ounces black olives
1 red onion
fresh rosemary and sage
1 cup of white wine
1/4 cup pignoli nuts
1/4 cup raisins
salt and pepper
Preparation
1
Place the chicken thighs in a bowl of water with the vinegar. Put 6 tablespoons of olive oil and finely chopped onion in a large, unheated frying pan. Place over medium heat and allow the onions to sauté for about 10 minutes.
2
Drain the chicken and add it to the pan.
3
When the chicken is browned on both sides, add salt and pepper to taste and the white wine. Cook slowly for about 20 minutes, covered.
4
Add the pignoli nuts and the raisins and stir. Cover again and allow to simmer together for 10 minutes more.
5
Before removing from the heat, add the olives, sage, and rosemary, all finely chopped.
6
Let the dish sit for 20 minutes and serve.
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About
About the photo: Chef Simone Biancalani creates Etruscan Chicken in the kitchen of the Villa Pandolfini at the Good Tastes of Tuscany School in Italy. Recipe adapted from his cooking class; find the school online at http://www.tuscany-cooking-class.com/.
Yield:
4
Added:
Sunday, August 15, 2010 - 1:24pm
