Prep Time: 10 minutes
Cook Time: 60-70 minutes
Total Time: 70-80 minutes

Mat took a cooking class in Tuscany and learned a variation of this dish that he brought back to Canada to make his own. Taught by a Roman Chef who was disgusted by the North American variation with tomatoes.

Ingredients

• 8-12 chicken thighs (bone-in and skin on)
• 6-10 sage leaves
• 5-6 rosemary branches 
• ½ cup + 2 tbsp dry white wine 
• 2 tbsp olive oil
• 2-4 tbsp balsamic reduction (sub balsamic vinegar)
• ½-1 cup pitted kalamata olives 
• 2 tbsp unsalted capers (rinse and soak in water if salted) 
• Salt to taste 

Directions

1. In a pan, place chicken skin side down, adding rosemary, sage, and salt on the top. 
2. Add ¾ of portioned olive oil, balsamic reduction, and wine, placing the remainder aside. 
3. Place the pan on medium heat on the stove for approximately 30 minutes with a lid that is slightly smaller than the pan and a wooden spoon in between the lid and brim of the pan to allow airflow. 
4. Flip chicken and apply the rest of the wine, olive oil, and balsamic reduction, cooking for approximately 20-30 minutes. 
5. Add olives and capers, and cook for an additional 10 minutes. 
6. Serve with your favourite glass of wine.

Note:

• When reapplying the wine, olive oil and balsamic reduction ensure there’s enough liquid in the bottom of the pan so that the balsamic doesn’t have direct contact with the heat which may cause it to burn.

Cook with you soon,

Mandrea Bike
(Mat & Andrea)