Tuscan Chicken

Name: Tuscan Chicken
Yield: 4 portions
Cuisine: Italy
Ingredients: 2 teaspoons dried rosemary, crumbled; 1 teaspoon salt; ¼ cup capers, drained; 2 teaspoons dried sage leaves, crumbled; ¾ cup homemade beef stock or canned broth; ¾ cup homemade beef stock or canned broth; Freshly ground black pepper, to taste; 1 tablespoon olive oil; ¼ cup tomato paste; ¾ cup Chianti or other dry red wine; ¾ cup Chianti or other dry red wine; 1 chicken (3 to 4 pounds), well rinsed, patted dry, trimmed of excess fat, and cut into 8 pieces; ⅓ cup golden raisins; 15 oil-cured olives, pitted; 6 shallots, peeled and quartered; 3 ribs celery, cut into 1½-inch pieces

Preparation info

4
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

The more delicate tastes of Tuscany infuse this skillet-baked chicken. It goes right from oven to table. We love serving this dish with Our Basic Polenta and Olive Rosemary Country Bread.

Ingredients

1 chicken (3 to 4 pounds), well rinsed, patted dry, trimmed of excess fat, and cut into 8 pieces
¾ cup Chianti or other dry red wine

Europe
Italy
Main course
Gluten-free
Mediterranean

Method

In a large bowl combine the chicken pieces, wine, celery, shallots, olives, raisins, and capers. Sprinkle with 1 teaspoon of the sage, 1 teaspoon of the rosemary, ½ teaspoon of the