Chicken in Chianti

by Rachael Ray Show Staff 9:00 AM, December 30, 2014

Aired December 30, 2014

Serves 4

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 to 12 sage leaves, very thinly sliced
Crusty bread for mopping


Heat oil in a large Dutch oven or large, deep skillet over medium-high heat. Season the chicken liberally with salt and pepper. Brown chicken in 2 batches to avoid crowding the pan until well-browned. Remove cooked chicken piece to a plate. Add vegetables, garlic, red pepper flakes and bay leaves to the pot and sweat to soften, 7-8 minutes. Add wine, bring to a bubble then add 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, and simmer 8-10 minutes more to plump the fruit.

Garnish dish with nuts and sage, and serve in shallow bowls with bread for mopping.