I'm not sure what the origin of this recipe is, but it is very similar to vingha d'ahlos which many of us grew up eating in Hawaii.
- 2-3 lbs chicken thighs, cubed, boneless, skinless
- 1 onion
- 1 carrot, cubed
- 3 sprigs of rosemary
- 2 bay leaves
- 1 cup red wine vinegar
- 6 cloves garlic
- 4 tablespoons extra virgin olive oil
- 1 cup black or kalamata olives
- 1/2 cup pine nuts
- chicken broth
- salt to taste
In a saucepan, saute the onion and garlic lightly with a little olive oil, add the pieces of chicken and brown over high heat, deglaze with the red wine vinegar. When the alcohol has evaporated, lower the heat add the broth, carrots and continue cooking for at least 20 minutes. Coarsely chop the rosemary and bay leaves and add to saucepan and cook for another 20 minutes. Add a little more stock if necessary.. Add the olives, pine nuts and continue to cook for a few minutes.