Roast chicken with herbs, olives and pine nuts
this dish of the Romagna tradition we have paired it with Paternus, our Sangiovese Superiore from the bordolese cut. A wine that presents a bouquet of red fruits, currants, plum, sweet spices and white pepper; in mouth fruity notes and spices, elegant tannins.
- 1 chicken of over 1,200 gr
- 1 onion and 2 shallots
- 100 grams of pine nuts
- 2 cloves of garlic
- a tablespoon of rosemary needles
- a tablespoon of thyme a tablespoon of basil
- a tablespoon of parsley
- a spoonful of sage
- 2 glasses of white wine (400 ml)
- 4 tablespoons of extra virgin olive oil
- 20 olives (taggiasche)
- broth q.b.
- whole sea salt
Cut the chicken into pieces and put them in the fridge to marinate for a night with oil, salt, white wine, onion, garlic and shallots cut into small pieces, rosemary and thyme. The next day heat the oil and lightly brown the pieces of meat. Then, lowering the heat to a minimum, add all the marinade, including smells, having the foresight to heat it before pouring it on the chicken. When the wine has dried completely, add a little ‘broth and let it finish cooking, long and very slowly Just before the end, add olives, pine nuts, parsley and basil. Continue for another 10 minutes and serve with plenty of sauce.