Pollo alla chiantigiana from Twelve: A Tuscan Cookbook by Tessa Kiros

Name: Pollo alla chiantigiana from Twelve: A Tuscan Cookbook by Tessa Kiros
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 medium onion, peeled and very finely chopped; 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; 60 g (½ cup) sultanas; about 8 sage leaves, chopped; 750 ml (3 cups) red wine; 80 g (½ cup) pine nuts

app.ckbk.com

Alla chiantigiana refers to the Chianti wine used to cook the chicken here. Use a good red wine, if not a Chianti.

View full recipe on app.ckbk.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.

Share this recipe:

Cooking tools:

Stockpot
Stove
Chef's knife
Cutting board

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 medium onion, peeled and very finely chopped
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
60 g (½ cup) sultanas
about 8 sage leaves, chopped
750 ml (3 cups) red wine
80 g (½ cup) pine nuts