Name: Pollo alla chiantigiana (Chicken with red wine, pine nuts and sultanas)
Yield: Serves 4
Cuisine: Italian
Ingredients: 80 g (½ cup) pine nuts; 1 medium onion, peeled and very finely chopped; 2 bay leaves; about 8 sage leaves, chopped; 3 tablespoons olive oil; 750 ml (3 cups) red wine; 1 chicken, about 1.5 kg (3 lb 5 oz), interiors removed, rinsed, dried and cut into 8 serving pieces; 1 stalk of celery, trimmed and very finely chopped; 1 small dried red chilli, crumbled; 60 g (½ cup) sultanas; 1 medium carrot, peeled and very finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Twelve

By Tessa Kiros

Published 2003

About

Alla chiantigiana refers to the Chianti wine used to cook the chicken here. Use a good red wine, if not a Chianti.

Ingredients

3 tablespoons olive oil
1 chicken, about 1.5 kg (3 lb 5 oz), interiors removed, rinsed, dried and cut into 8 serving pieces
1

Method

Heat the olive oil in a large stockpot. Add the chicken pieces and brown on both sides.

Add the onion, carrot and celery and bay leaves, and sauté for a few more minutes to soften. Season with salt and pepper, and add the chilli. Add the wine, lower the heat and cook, uncovered for about 40 minutes.

Towards the end of this time, a lot of the wine will have evaporated. Add about