Tuscany Chicken #2
| Yield: | 4 Servings |
| Categories: | Poultry |
| 1 | Chicken; 3-4 pounds, trimmed of excess fat; well rinsed, patted dry and cut into 8 pieces | |
| 3/4 | c | Dry red wine |
| 3 | Ribs celery; cut into 1 1/2 inch pieces | |
| 6 | Shallots; peeled and quartered | |
| 15 | Oil cured olives; pitted (?) | |
| 1/3 | c | Golden raisins |
| 1/4 | c | Capers; drained |
| 2 | ts | Dried sage |
| 2 | ts | Rosemary |
| 1 | ts | Salt |
| Fresh ground pepper to taste | ||
| 1 | tb | Olive oil |
| 3/4 | c | Beef stock |
| 1/4 | c | Tomato paste |
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