Chicken with Olives Raisins and Onions
Ingredients
- 6 chicken breast halves on the bone
- 6 whole chicken legs
- Kosher salt and freshly ground pepper
- 1/3 cup pure olive oil
- 1 1/2 cups dry white wine
- 1/3 cup sherry vinegar
- 1 1/2 pounds cipolline onions, peeled but with root ends kept intact
- 1 1/4 pounds green olives, pitted
- 1 1/2 cups golden raisins (about 7 ounces)
- 4 to 6 cups chicken stock or canned low-sodium broth
- 4 whole cloves
- 2 bay leaves
- Two 2 1/2-inch-long cinnamon sticks
- 1/2 tablespoon whole black peppercorns
- 3/4 cup pine nuts (4 1/2 ounces)
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