Chicken Gianni Recipe | CDKitchen.com

ingredients

3 pounds chicken thighs
1 cup white wine
2 tablespoons chopped rosemary
2 tablespoons chopped sage
3/4 tablespoon salt
1/2 tablespoon black pepper
3/4 teaspoon nutmeg
1/2 cinnamon stick
1 tablespoon Tabasco sauce
OR
1/2 cup Chinese chili sauce
2 whole cloves
8 cloves garlic, whole
2 tablespoons chopped fresh ginger
1 tablespoon parsley
3 green bell peppers, broiled, peeled and julienne cut
2 carrots, peeled, diced
2 onions, sliced
1/2 cup olive oil
2 pounds white button mushrooms, cut in quarters
3 cups rice, cooked al dente (preferably Arborio)
1/4 teaspoon saffron or turmeric, MIXED WITH
2 tablespoons water

directions

Marinate the chicken in the wine, with half the rosemary and half the sage for a minimum of 1 hour.

Preheat oven to 400 degrees F.

Drain the chicken from the marinade, discard the marinade.

In a large stainless steel bowl, mix together the chicken, salt and pepper, nutmeg, cinnamon, Tabasco, cloves, garlic, ginger, remaining rosemary, remaining sage, bell peppers, carrots, onions, olive oil and mushrooms.

Place all ingredients in a baking casserole and bake at 375 degrees F for 1 hour, with the chicken skin side up. Take the chicken out of the casserole and set aside.

Mix the rice with all the ingredients and juices in the casserole, add the saffron water to the rice mixture and mix well.

Place the chicken on top of the rice and return to the oven and cook for 15-20 more minutes at 350 degrees F.

nutrition data

Nutritional data has not been calculated yet.