Tuscan Chicken Sauté with Vin Santo, Pine Nuts, and Raisins

A captivating Tuscan chicken entrée, balancing savory notes with the delicate sweetness of raisins and buttery pine nuts.
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    • ( Scored 5 on 1 reviews )

tania:

I tried this at home on a Sunday thinking it might be a long preparation, but it turned out to be easy and absolutely amazing! We will definitely be m...

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Indulge in the exquisite flavors of Tuscan cuisine with this vibrant, pan-seared chicken dish elevated by the unique sweetness of Vin Santo wine. This recipe is a sophisticated evolution of classic pan-fried chicken, merging the subtle richness of white meat with the aromatic complexity of Vin Santo—a cherished dessert wine from Tuscany renowned for its honeyed notes and historical ties to regional celebrations.

The addition of plump raisins and creamy pine nuts pays homage to traditional Tuscan culinary pairings, infusing the dish with both texture and a gentle sweetness that balances the savory chicken. While this recipe features chicken, adventurous cooks may substitute with rabbit for an equally enchanting result, reflecting the adaptability found in authentic Italian kitchens.

A remarkable feature of this dish is its versatility throughout the seasons—whether served on a cool winter evening or as a centerpiece for a summer gathering, its harmonious flavors and light-yet-filling character are sure to delight. Bring a taste of Tuscany to your table and invite your guests to savor a beloved Italian second course, or explore our recipe collection for more regional inspirations, including guides to homemade pasta and wine pairings.

For more culinary inspiration, sign up for our newsletter to receive Italian recipes, wine insights, and cooking tips straight to your inbox. Immerse yourself in the art of Italian living—one delicious bite at a time!

Ingredients

for 4 servings

Pan-fried Chicken with Vinsanto, Pine nuts and raisins ingredients

  • Vinsanto wine 150 ml2
  • Raisins 150 grams
  • Pine nuts 15 grams
  • Shallots 4 cup
  • Extra-virgin olive oil 2 table-spoon
  • Chicken 2 (Thighs)
  • Chicken 2 (Breast)

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Preparation

for 4 servings

Step

1

Of 3

Brown the Chicken Pieces

In a large sauté pan, warm several tablespoons of high-quality olive oil over medium-low heat. Generously season the chicken pieces with salt. Once the oil shimmers, arrange the chicken in the pan, ensuring each piece has direct contact with the surface. Sear until the meat achieves a deep golden crust on all sides, which enhances both flavor and texture by sealing in the juices.

Step

2

Of 3

Deglaze and Infuse with Vin Santo

Maintain the chicken in the pan and carefully pour off most of the olive oil, leaving just a thin layer for flavor. Gradually add the Vin Santo (or another aromatic sweet wine) in four stages, allowing each addition to reduce and intensify before the next pour. With the final splash of Vin Santo, introduce the pine nuts, raisins, and finely sliced shallots to the pan, incorporating them gently so their flavors meld with the sauce.

Step

3

Of 3

Simmer and Serve with Sauce

Lower the heat to its minimum and cover the sauté pan, allowing the chicken to slowly finish cooking for about 10 minutes. This gentle simmer ensures the meat becomes tender, while the raisins and pine nuts absorb the wine's sweetness. Serve the chicken hot, spooning the pan sauce generously over each portion. For added depth, consider a final deglaze of the pan before plating.

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Filippo Bartolotta

Filippo Bartolotta

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Reviews

tania Wednesday 25th of November 2020

AMAZING!!

I tried this at home on a Sunday thinking it might be a long preparation, but it turned out to be easy and absolutely amazing! We will definitely be making it during the week as well!

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