This is a adapted from Mario Batali that while isn't the quickest dish to prepare, isn't particularly difficult and is certainly impressive. It will also make your home smell wonderful! We like to serve this with rice pilaf but polenta and risotto are great too!
- 4 1/2 C red wine (not expensive but don't use anything you wouldn't drink)
- 1/2 C honey
- 2 cinnamon sticks
- 3 whole cloves
To make the vin cotto, combine the above ingredients in a heavy bottomed sauce pan and ring to a boil over high heat. Reduce the heat and simmer, stirring occasionally until reduced to one cup, about 30 to 40 minutes. Remove from heat and let cool. Remove cinnamon sticks and cloves before using.
- 1/4 C olive oil
- About 8 chicken thighs, skin and bones intact
- 1 large onion, large dice
- 2 carrots, diced
- 1/2 C green olives, pitted and chopped
- 3 T raisins
- 1 T capers, rinsed and drained
- 1 T pine nuts, toasted
- 3 T blanched almonds, toasted
- 1/2 C red wine vinegar
- 1/4 C sugar
- black pepper
- 1 T hot pepper flakes
- 1/2 C finely chopped parsley
In a large saute pan (or two large sized pans depending on how much chicken you use), heat the olive oil over high heat until very hot but no smoking. Season the chicken with salt, add skin side down to the pan and brown on both sides, about 4 minutes per side. Reduce heat to medium, add onion and carrots and cook, stirring, until deep golden brown. Add olives, raisins, capers, pine nuts and almonds to the pan and stir well. Add 1/2 C of the vin cotto to deglaze the pan, stirring up the browned bits on the bottom, then boil until reduced by half. Add the remaining 1/2 C vin cotto then bring to a boil.
Meanwhile, combine vinegar and sugar in a small bowl. Add to the pan and cook, stirring, until the liquid has reduced to a glaze. Season with salt and pepper.
Either served on a warmed platter or individual plates. Sprinkle with black pepper, red pepper flakes, parsley and serve.
Serve this with a Rioja or Garnacha ... both delightful Spanish wines.