Pollo con Piñones           
Chicken with Pine Nuts

1.5 Kg - 3 1/2 pound chicken cut in serving pieces
Coarse salt
Freshly ground pepper
45 ml - 3 tablespoons olive oil
 5 ml - 1 teaspoon flour
30 ml - 2 tablespoons minced shallots
 2 ml - 1/2 teaspoon thyme
30 ml - 2 tablespoons minced parsley
1 bay leaf
250 ml - 1/2 cup dry white wine
50 gms - 2 ozs pine nuts

Sprinkle chicken pieces with salt and pepper.
Heat oil in a large shallow casserole,
saut ‚  chicken until golden brown on all sides.
Sprinkle in flour and stir.
Add shallots, thyme, parsley, bayleaf, wine and pine nuts.
Cover and cook slowly for 30 mins.

Serve with Saut ‚ ed Artichokes & cured ham with a light red wine