Etruscan Chicken
By: Maria Boyer
Published: Sunday, August 15, 2010 - 1:24pm

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.

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/.