This recipe began as a variant of the rabbit to the Ligurian my mother (which she does with garlic, rosemary and white wine), I (re) discovered only recently. To be honest with the rabbit I had a childhood trauma: what I remember now is only my grandmother's house in Tuscany and a beautiful bunny that I was fond of and I saw that end up in the pot. Then I became a vegetarian so we say that from six years to not thirty-three I have eaten rabbit.
Then, some time ago, I saw this recipe Fiordisale and I thought it was a great idea to add the pine nuts and olives. Finally, by popular request of my boyfriend (who even without having had any trauma, not simply loves the rabbit) I replaced the rabbit with the chicken. That's more or less definitive version:
Ingredients: 6 time
chicken (the one raised in the land of the coop is not bad)
a clove of garlic
rosemary, thyme, oregano and a tablespoon of pine nuts
a handful of black olives
white wine olive oil salt and pepper
Remove the pelle ai fusi di pollo (ma anche le sovracosce sono perfette) e l'eventuale grasso visibile. Tritate il rosmarino e l'aglio. Fate scaldare l'olio in una pentola dal fondo spesso, aggiungere le erbe e, dopo qualche secondo il pollo. Fate rosolare da tutti i latia fuoco medio per un paio di minuti. Aggiungete le olive taggiasche e i pinoli e, dopo poco versate un bicchiere di vino bianco. Salate, pepate, abbassate la fiamma e fate cuocere coperto per una ventina di minuti circa. Quando la carne è cotta, scoprite, alzate la fiamma e fate asciugare bene il sugo. Alla fine si caramella un po' tutto, ed è molto più buono!
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