1 skin-on chicken breast bone-in cut into quarters
1 carrots peeled chopped
2 ribs celery with leafy tops, chopped
4 pieces meat chicken dark bone-in , skin on (2 thighs and 2 drummers)
4 servings ciabatta bread
3 cups cooking wine dry red
2 tablespoons evoo
1 cup herbs mixed fresh loosely packed chopped (parsley, sage, rosemary and thyme)
4 cloves garlic thinly sliced
1 onion peeled chopped
0.3 cup pinenuts toasted sliced
1 handful raisins
4 servings salt and pepper black freshly ground
2 tablespoons tomato paste
Equipment
frying pan
Directions
Watch how to make this recipe.
Liberally sprinkle the chicken with salt and pepper.
Heat a large cast-iron or heavy skillet over medium-high heat with EVOO, 2 turns of the pan. Brown the chicken well on both sides and remove to a plate.
Add half of the herbs, the garlic, celery, bay leaf, carrots and onions to the skillet, season with salt and pepper, and cook 10 minutes, stirring frequently. Stir in the tomato paste and cook until fragrant, about 1 minute. Next add the wine and the raisins and bring to a bubble.
Add the chicken back to skillet and cook, turning occasionally, 30 minutes at a simmer.
Serve from the skillet or cool and store for make-ahead meal.
To serve, top with the remaining herbs and pine nuts and serve with warm bread.
