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Almonds from pine trees
Delightful almonds
Vinegar made from the red wine grape
Added sugar
Flakes of chilli
Finely minced parsley
Lime salt and pepper that has just been ground
Just like this,
Vin cotto must be made.
Cinnamon sticks and wine in a saucepan.
A heavy-bottomed pot should be used to bring the wine, honey, cinnamon sticks, and cloves to a boil over high heat. Boil until reduced to a single cup, then decrease heat and simmer, stirring periodically, for approximately 20 minutes. Take the vin cotto from the stove and let it aside to cool;
Place the chicken in a pan and cook until done.
Toss two tablespoons of extra virgin olive oil into a big pan and heat it over high heat. Coat the chicken with sea salt and freshly ground pepper, then brown it in a skillet with the skin side down for approximately 4 minutes on each side.
Fry up some chicken with some chopped carrots and onions in a pan.
After the onion and carrots have been added, lower the heat to medium. As the chicken begins to brown and the carrots and onions begin to caramelize, continue cooking while stirring occasionally.
Poaching chicken with chopped onion, carrot, capers, olives, and raisins.
Bring to a boil and then add the almonds, raisins, capers, pine nuts, and olives. After a quick stir, pour in half a cup of vin cotto. Reduce the liquids by half by deglazing the pan while scraping and stirring the fond, or browned pieces on the bottom. Toss in the leftover vin cotto and heat till boiling.
In a pan, sauté chicken with chopped carrots, onion, capers, and raisins in a wine sauce.
The sugar and vinegar should be mixed in a small basin. While stirring, heat the addition to the pan. A coating will form as the sauce reduces. Use sea salt and freshly ground pepper as seasonings, according to your taste.
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