Kosher Cookbook Goes Mediteranean! Chicken with Currants, Pine nuts and Olives

Chicken with Currants, Pine nuts and Olives M Serves: 10

This chicken is full of flavor and absolutely delicious.

Prepared vegetarian cutlets work very well in this sauce if you need a vegetarian option!

Prep time: 60-75 minutes

Ingredients

3 small chickens- cut in joints and skinned

2 large red onions

1/3 cup olive oil

1 cup pitted kalamata olives

1 cup pine nuts- toasted

1 cup currants

2 cup dry white wine

1 bunch fresh sage

2-3 large branches fresh rosemary

freshly ground black pepper

Equipment

Large roasting pan/2 large skillets

Directions

1. Clean chicken carefully and dry well. Set aside.
2. Peel and chop onion finely.
3. Heat olive oil in roasting pan or divide it between 2 large skillets. Add onion and sauté it about 15 minutes or until very soft and translucent. Add chicken to pan and sauté it about 8 minutes on each side. Sprinkle generously with freshly ground black pepper.
4. Pour wine over chicken. Cover roaster/skillets and cook over low heat for about 20 minutes.
5. Remove cover and add pine nuts, currants and olives. Stir well, recover roaster and simmer an additional 15 minutes.
6. Chop sage and rosemary finely while chicken is finishing. Remove cover from roaster and scatter herbs over chicken. Stir gently just to insure that herbs touch all parts of the chicken. Spoon chicken into a serving dish (oven to table if you want to reheat it ) and serve hot with rice or roasted potatoes.