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Chicken in Chianti

Chicken in Chianti


  • 3 tablespoons olive oil

  • 8 pieces bone-in, skin-on chicken

  • Salt and pepper

  • 1 onion, chopped

  • 1 large carrot, peeled and chopped

  • 2 small ribs celery with leafy tops, chopped

  • 4 large cloves garlic, sliced

  • 1 teaspoon crushed red pepper flakes

  • 2 fresh bay leaves

  • 1 bottle Chianti wine

  • 1 cup chicken stock

  • 1/2 cup dried figs, chopped or a fat handful of sultanas

  • 1/2 cup toasted sliced almonds or toasted pine nuts

  • 10-12 sage leaves, very thinly sliced

  • Crusty bread, for mopping


Heat the oil in a large Dutch oven or large, deep skillet over medium-high heat. Season the chicken liberally with salt and pepper. Brown the chicken in two batches to avoid crowding the pan until well-browned. Remove the cooked chicken pieces to a plate. Add the vegetables, garlic, red pepper flakes and bay leaves to the pot and sweat to soften, 7-8 minutes. Add the wine, bring to a bubble, then add the chicken pieces back to the pot and simmer, 35-40 minutes uncovered; you should have about 1 cup of liquid left. Add the stock and dried fruit; simmer for 8-10 minutes more to plump the fruit. Garnish dish with nuts and sage, and serve in shallow bowls with bread for mopping.