Chicken with Currants, Olives and Herbs

Prep time: 30-45 minutes

Makes 24 pieces (8-10 Servings)

INGREDIENTS

• 3 small chickens cut in joints and skinned

• 2 large Red Onions peeled and minced

• 1/3 cup plus 2 tablespoons Olive Oil

• Freshly Ground Black Pepper

• 2 cups Dry White Wine

• 1 cup Currants

• 1 cup kalamata olives pitted

• 1 bunch of Fresh Sage chopped

• 2-3 branches of Fresh Rosemary chopped

• 1 cup pine nuts toasted

EQUIPMENT

• 1 large roasting pan

DIRECTIONS

1. Clean chicken carefully and pat dry. Set aside.

2. Heat oil in a roasting pan. Add minced onion and sauté it for about 15 minutes or until very soft and translucent. Add the remaining two tablespoons of olive oil to the pan. Stir well.

3. Add chicken to the pan and sauté it for about 3 minutes on each side. You will probably have to sauté the chicken in 2-3 batches. Remove each batch of sautéed chicken and place in another pan. Grind pepper over each batch. When you have sautéed the last batch, return the rest of the chicken to the pan.

4. Pour wine over the chicken. Cover the roaster and cook over low heat for about 20 minutes. Remove the cover and add currants and olives. Stir well. Recover the roaster and simmer the chicken for 15 minutes longer.

5. Remove the cover from the roaster and scatter chopped herbs over the chicken. Stir gently to be sure that every piece of chicken is surrounded by herbs. Spoon chicken into a serving dish. Scatter nuts over the top. Serve hot with rice or roasted potatoes and colourful vegetables.