pollo pinoli

prep time:  tbd
cook time:  tbd
servings:  8

ingredients:
8 chicken legs and 8 thighs
2/3 cup pine nuts
1 tablespoon olive oil
1 tablespoon butter
6 fresh sage leaves or 1 teaspoon dry sage
1/4 cup water
additional fresh sage leaves (optional)

steps:
1.  rinse chicken and pat dry; set aside.

2.  toast pine nuts in a heavy bottomed 5 - 6 quart pan over medium heat until golden; about 7 minutes, shaking pan frequently.  pour out of pan.

3.  increase heat to medium-high; add oil and butter to pan.  when butter is melted, add half the chicken pieces; cook, turning as needed, until browned on all sides; about 12 minutes.  remove from pan and set aside.  repeat to brown remaining chicken. 

4.  return all chicken (and any juices) and pin nuts to pan.  add sage leaves and water.  reduce heat, cover, and simmer until meat near bone is no longer pink; about 25 minutes.  if desired, garnish with additional sage leaves.

- from the worst italian cooking class ever (but the recipes are good)