Ingredients
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
Preparation
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.
