Credit: Paola + Murray

Recipe Summary test

45 mins
1 hr

"Liguria is an Italian region squeezed between mountains and sea. With less open space for farming cows, folks are used to eating and cooking small farm animals, such as poultry and rabbits." –Enrica Monzani, blogger, @asmallkitcheningenoa

This recipe originally appeared in our Fall 2021 issue. Get the magazine here


Ingredient Checklist


Instructions Checklist
  • Pat chicken dry with paper towels, then lightly season on both sides with salt and pepper. Heat the oil in a large deep skillet over medium heat until shimmering. Cook chicken, skin-side down, until lightly browned, about 6 minutes. Turn chicken over and cook for 1 minute. (Work in batches, if necessary, transferring thighs to a plate as they're done.)

  • Return chicken to pan, skin-side up. Add garlic and cook, stirring often, until lightly blistered, about 2 minutes. Slowly pour wine into pan (liquid will bubble vigorously). Cook, undisturbed, until slightly reduced, about 2 minutes. Arrange tomatoes, olives, pine nuts, and rosemary around chicken, then pour in stock. Bring to a simmer. Cover, reduce heat to low, and simmer for 20 minutes.

  • Remove lid and cook, adjusting heat as needed to maintain a gentle simmer, until sauce thickens slightly and chicken is tender and cooked through, 15 to 20 minutes.