Vernaccia Wine And Saffron Chicken

• 2 tablespoons butter
• 1 chicken or rabbit, cut into pieces
• 1 finely chopped onion
• 1 glass wine Vernaccia San Gimignano
• 1 3/8 teaspoons saffron pistils, the same as a packet of pure saffron dissolved in a glass of warm water for approximately 30 to 40 minutes.
• 3 tablespoons milk
• 1 handful black olives oven roasted
• salt to taste

1. Melt the butter in a large saucepan.
2. Add the chicken or rabbit pieces and brown them well for ten minutes, turning them over a few times.
3. Add the onion and saute it, stirring with a wooden spoon.
4. When all the ingredients have been sauteed well, add the wine and allow it to evaporate.
5. Season to taste with salt.
6. Next, add the saffron dissolved in water and a few tablespoons of milk.
7. Cover and cook for approximately 15 minutes and add the olives five minutes before the chicken is done.
8. Serve hot.

butter, chicken, onion, glass wine, saffron pistils, milk, handful black olives, salt

Taken from www.yummly.com/recipe/Vernaccia-Wine-and-Saffron-Chicken-530991 (may not work)