I learned how to make Chicken with Currants, Olives and Herbs when I was taking a cooking class right outside of Florence, Italy. Knowing I was Kosher, the Chef made all the recipes with vegetable stock so I could eat them. There was no substitution for the chicken; so I couldn’t taste it; but I could see it and smell it! The Chef made his recipe for Chicken with Currants, Olives and Herbs with thighs; but I have chosen to use the whole chicken. Fresh rosemary and sage, mixed with olives, currants and white wine come together to produce a wonderfully flavorful dish. The toasted pine nuts add a wonderful crunch and look beautiful scattered over the top of the platter. Serve them on the side if you have any guests who are allergic.
Click on the link for my Tofu with Currants, Olives and Herbs for your vegetarians.
Prep time: 30-45 minutes