I will say right off the bat, I stole this recipe from a 72 year old Italian.  Do I feel guilty, maybe a touch, but I am taking no credit for the divineness of this dish and fully acknowledge that there is not a snowballs chance in Dante’s inferno that I could have married these flavors and had them work.  This is one of those dishes that surprises you so much you don’t even speak, just mmmmmmmmm, and keep eating.

INGREDIENTS

(Working from memory here)

1   Whole chicken, cut into his appropriate pieces marinated in white wine and sage

Olive oil

Chicken stock

White wine

1 red onion

1/3 cup each kalamata and green olives

1/3 cup pinenuts

1/4 golden raisins soaked overnight in white wine

3 cloves of garlic

salt and pepper to taste

DIRECTIONS

Cover the bottom of your largest skillet with oil and chop your onion and add both the onion and your garlic to the olive oil and begin warming the olive oil.  Add your pieces of chicken and keep the sage leaves with the chicken. Add about 1/2 cup of chicken stock and cook for about 15-20 minutes over a medium flame.  Add more chicken stock and a good pour of white wine.  When the chicken is a nice golden color flip all the pieces over, add a little more chicken stock and white wine and cover the pan cooking for another 15 minutes or so. Now add your raisins, pinenuts and olives and cook for about 10 minutes.  Serve, and remember, I may be a criminal, but my crime benefits humanity.