Pollo all’Etrusca con Ulivi e Vino Bianco – A Traditional Tuscan Recipe

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Pollo all'etruscaEtruscan Chicken with Olives and White Wine

Etruscan Chicken with Olives and White Wine

Ingredients (serves 4-6):

• 1 tablespoon vinegar
• 1 whole chicken
• 100 g black olives
• 1 red onion
• rosemary and sage
• 1 cup white wine
• pinenuts
• raisins/sultanas
• salt and pepper


Cut the chicken into 12 pieces and leave to sit in a bowl with cold water and 1 tablespoon of vinegar. In a casserole dish put 6 tablespoons of olive oil and finely chopped onion and sautè for about 10 minutes, then add the chicken (without the water) and sautè together. When the chicken is browned salt and pepper to taste, add the white wine and cook slowly for about 20 minutes in a covered casserole dish. Next, add the pinenuts and the raisins, stir, re-cover and let cook for a further 10 minutes. Before removing from the heat, add the olives, and finely chopped sage and rosemary. Let set for 15 minutes and serve!

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