Chicken Cacciatore 'Trapeze
You can never have too many main course recipes, so give Chicken Cacciatore 'Trapeze A mixture of seasoning, grapeseed oil, parsley leaves, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. It is a good option if you're following a gluten free diet.
Instructions
Heat the grapeseed oil in a large saute pan over medium heat. Season chicken with salt and pepper and sear on all sides.
Remove briefly to a utility platter. To the same saute pan in which the chicken was cooked, add onion, bell pepper, and mushrooms and saute until the onions become translucent.
Add tomatoes, parsley, and basil, Italian seasoning, and return the chicken to the saute pan. Cover and let simmer until the chicken is fork tender, about 25 to 35 minutes.;
For the rice:Bring chicken stock to a boil.
Add rice, salt, butter and Italian seasoning to the pot of boiling chicken stock, return to a boil, cover and let simmer for 20 minutes.
Remove pot from heat and let stand for an additional 5 minutes covered before removing lid.
Place some rice in the middle of a serving dish and top with chicken, vegetables and sauce.
Garnish with basil sprigs.;
Recommended wine: Chianti, Trebbiano, Verdicchio
Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Castellani Chianti Annata. It has 4.6 out of 5 stars and a bottle costs about 14 dollars.
Castellani Chianti Annata
Bright ruby red colored. The nose is intense and fruity with a violet fragrance and a slight hint of cherries and red currant. The palate is dry and balanced, lightly tannic which turns into velvety softness.Pairs well with delicious pastas to spicy pasta dishes. Ideal with roasts, steaks, and grilled veal.Blend: 90% Sangiovese, 10% Ciliegiolo