Chicken Braised with Tomato and Sage

Chicken Braised with Tomato and Sage
8 pieces of chicken
Salt and pepper
2-3 tablespoons olive oil
8 shallots, thinly sliced
4 pieces of bacon, chopped
2 ounces fresh sage, chopped
2 cans (15 ounces each) tomatoes
2 ounces golden raisins
Season the chicken with salt and pepper. In a fry pan heat the olive oil and saute the chicken until golden on all sides. Remove the chicken from the pan and set aside.
Add the shallots, bacon and sage and saute for 2 minutes. Add the tomatoes and chicken and cook for 20 minutes. Add the raisins and cook for 5 more minutes. Serve with cappelini or brown rice.
Serves four.
Wine recommendation: Pinot grigiot or sauvignon blanc.
Chef Phillip Carroll, Cerise, Chicago