Pollo alla chiantigiana

Chicken with red wine, pine nuts and sultanas

Preparation info

  • Serves


    • Difficulty


Appears in


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.


  • 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


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