RECIPE

Chicken in Chianti

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

This meal is sexy, simple and affordable.

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
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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.

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