Grappa is an Italian Eau de Vie. Although made from the grape skins and seeds leftover from the wine pressing, grappa can be quite complex in flavour. You can always make this chicken braise without the grappa, just use white wine as a substitute.
ingredients
directions
Preheat the oven to 350 degrees F.
Cut the chicken into 8 pieces (4 pieces from the breast, 2 thigh pieces, 2 drumsticks). Season with salt and pepper.
Heat oil in a large sauté pan or (alternatively cook in a Dutch Oven and then can go straight to the oven to braise) over high heat. Brown chicken well on all sides, about 8 minutes. Transfer to small roasting pan.
Keep about 1 tbsp. of oil in the pan and discard the rest. Add the leek, onion, carrots, celery and fennel and garlic to the pan. Sauté vegetables until soft and caramelized, about 4 minutes. Add the figs and sage. Sauté for an additional minute. Add the black olives, lemon zest, lemon juice and chilli flakes. Remove pan from heat, deglaze with grappa and return to heat. Using a wooden spoon, scrape the brown bits from the bottom of the pan. When the grappa has reduced by half, add the wine and bay leaves. Bring back to a boil. Remove from heat and pour contents of the pan over thechicken in the roasting pan. Add a splash of the chicken stock just to moisten. Cover with aluminum foil and place in the centre of the oven.
Braise for 45 to 60 minutes or until the chicken is tender and comes loose from the bones when pan is shaken. Garnish with chopped parsley. Serve immediately. Serves 4.