Chicken with Olives, Raisins, and Onions

• MAKE-AHEAD

Ingredients

1. 6 chicken breast halves on the bone
2. 6 whole chicken legs
3. Kosher salt and freshly ground pepper
4. 1/3 cup pure olive oil
5. 1 1/2 cups dry white wine
6. 1/3 cup sherry vinegar
7. 1 1/2 pounds cipolline onions, peeled but with root ends kept intact
8. 1 1/4 pounds green olives, pitted
9. 1 1/2 cups golden raisins (about 7 ounces)
10. 4 to 6 cups chicken stock or canned low-sodium broth
11. 4 whole cloves
12. 2 bay leaves
13. Two 2 1/2-inch-long cinnamon sticks
14. 1/2 tablespoon whole black peppercorns
15. 3/4 cup pine nuts (4 1/2 ounces)

1. Season the chicken with salt and pepper. In a very large enameled cast-iron casserole, warm the olive oil. Add the chicken pieces in batches and brown over high heat, about 5 minutes per side. Remove the chicken to a platter and discard the oil from the casserole. Add the wine and vinegar and boil over high heat, stirring, until reduced by half, about 6 minutes.
2. Return the chicken to the casserole and add the onions, olives, raisins and enough stock to cover two-thirds of the chicken. Tie the cloves, bay leaves, cinnamon sticks and peppercorns in cheesecloth and add them to the casserole. Bring to a simmer over moderately high heat and cover. Cook over very low heat until the chicken and onions are tender, 1 to 1 1/2 hours. Skim off the fat. Taste the cooking liquid and, if necessary, remove the solids and boil it down until it is full-flavored. Return the solids to the casserole and season with salt and pepper.
3. In a small skillet, toast the pine nuts over moderately low heat until lightly browned, 3 to 4 minutes. Sprinkle the chicken with the pine nuts and serve.