Pollo alla chiantigiana

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

Chicken with red wine, pine nuts and sultanas

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

Europe
Italy
Main course
Mediterranean
October
Gluten-free
Tuscany

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