We had a wonderful time frolicking around Florence today. An Italian friend of my parents gave us a wonderful tour and filled our heads with fabulous little morsels of history.  Every time I come here I am always amazed at how little I actually know and I just itch to discover more tidbits of information!  

We visited the famous Duomo built by the unmistakibly talented Brunelleschi. Of course our Firenze jaunt would not be complete without observing the "form in perfection", statue of David. Our last stop was at the Santa Croce where we saw Galileo and Michelangelo's tomb and of course we could not depart the city without a mile high pile of gelato!

It was an extremely hot yet wonderful day. My brain hurts from all of the rich history it absorbed, I think I should right it all down so I don't forget anything :)

For dinner we cooked a very traditional Italian dish that is centuries old dating back to the indigenous people of Italy, the Etruscans. Unlike many other conventional recipes this incorporates both savory and sweet which is not common in most meat dishes. In this particular recipe the chicken is so tender and the sultanas are a sweet compliment.

Etruscan Chicken

• 1 TBSP vinegar
• 6-8 chicken thighs, bone in (you can have the skin on or off)
• 1 cup calamata olives, pitted, leave whole
• 1 red onion, finely chopped
• 5 sprigs of fresh rosemary, chopped
• small bunch fresh sage, chopped
• 1 cup white wine
• 1/2 cup or so pinenuts
• 1/2 cup or so sultanas (golden raisins)
• salt and pepper to taste

Place chicken thighs in a bowl with cold water and 1 tablespoon of vinegar, leave for an hour.  In a pan put 6 tablespoons of olive oil and finely chopped onion and saute for about 10 minutes, then add the chicken without the water and saute together. When the chicken is browned add salt and pepper to taste, add the white wine and cook slowly for about 20 minutes covered. Add the pinenuts and the sultanas, stir, recover and let cook for about another 10 minutes. 

Before removing from the heat, add the olives, sage and rosemary. Remove from heat and let sit for 5 minutes.

Enjoy!