4 ½ cups red wine
½ cup honey
2 cinnamon sticks
¼ cup extra virgin olive oil, plus more for drizzling
1 three pound chicken cut into serving pieces
1 large onion, cut into large dice
2 carrots diced
3 T raisins
1 cup red wine vinegar
½ cup sugar
Freshly ground black pepper
1 T capers
1 T pine nuts, toasted
3 T blanched almonds, toasted
½ cup green olives, such as Sicilian, pitted and chopped.
(For Charles benefit, I don’t use the last four ingredients)
Cracked black pepper
1 T hot red pepper flakes
¼ cup finely chopped Italian parsley
To make the Vin Cotto, combine all the ingredients in a heavy-bottomed saucepan and bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally until reduce to 1 cup, about 20 minutes. Remove from the heat and let cool; remove the cinnamon sticks and cloves before using. (Drink a few drops. Umm good!)
In a 10-12 inch sauté pan, heat the olive oil over high heat until very hot but not smoking. Season the chicken with salt, add skin side down to the pan, and brown on both sides, about 4 minutes per side. Reduce the heat to medium, add the onion and carrots, and cook stirring, until deep golden brown. Add the olives, raisins, capers, pine nuts, and almonds to the pan, stirring well. And ½ cup Vin Cotto to de glaze the pan, stirring up the browned bits on the bottom, then boil until reduced by half. Add the remaining ½ cup Vin Cotto, and bring to a boil.
Meanwhile, in a small bowl, combine the vinegar and sugar. Add to the pan and cook, stirring, until the liquid has reduced to a glaze. Season to taste with salt and popper.
Transfer chicken to a warmed platter and drizzle with olive oil. Sprinkle with cracked black pepper, the red pepper flakes, and parsley, and serve.