- Prep time
- 30 minutes
- Cook time
- 1 hour
- Serves 4
- 4 pieces chicken leg and leg combos
- ½ red bell pepper, cut to ¼-inch-wide slices
- ½ green bell pepper, cut to ¼-inch-wide slices
- ½ yellow onion, cut to ¼-inch-thick wedges
- ½ zucchini, cut into thin rounds
- ½ yellow squash, cut into thin rounds
- 1 jalapeño, sliced thin
- 2 quarts Muir Glen tomato sauce
- 2 large cloves garlic, minced
- ½ bunch cilantro leaves, chiffonnade
- ½ bunch basil leaves, chiffonnade
- 2 cups dry red wine
- 1 bay leaf
- ¼ cup extra-virgin olive oil
Heat olive oil in a large skillet over medium-high flame. Add chicken, skin side down; fry for 5-6 minutes each side; remove from pan and set aside.
Add garlic and onions to pan, frying until just golden brown, about 2 minutes; then add remaining vegetables. Sauté vegetables for approx. 5 minutes, then pour in wine and add tomato sauce and bay leaf. Return chicken to skillet, arrange evenly in sauce; reduce heat to simmer and cook uncovered for 1 hour.
Turn off heat. Lift chicken from skillet and transfer to a deep casserole dish. Stir cilantro and basil (reserve a small amount of each for garnish) into the sauce; pour sauce over chicken. Garnish with reserved herbs. Enjoy!
Techniques used in this recipe:
simmer (I)simmer (I): to maintain the temperature of a liquid just below boiling. sautésauté: a cooking method in which items are cooked quickly in a small amount of fat in a pan on the range top. mincemince: to chop into very small pieces. fryfry: to cook in fat or oil over direct heat. chiffonade chiffonade: leafy vegetables or herbs cut into fine shreds or thin ribbons; often used as a garnish.
chiffonade: leafy vegetables or herbs cut into fine shreds or thin ribbons; often used as a garnish.
Trebbiano - or Ugni Blanc in France - produces a more neutral wine than any other grape. In Italy, it is part of the blend that creates Soave, as well as other wines.
This grape varietal is primarily grown in the Friuli-Venezia Giulia region of northeastern Italy. Refosco is often referred to as Mondeuse Noire and makes delicious everyday table wines.
A weekday red from the Piedmont region, Nebbiolo is massively structured and extremely tannic in its youth. Lighter Nebbiolo (like Nebbiolo d'Alba and Roero) should be imbibed young. However, be patient - when deeper in color, Nebbiolo should be given time - it becomes a delicious combination of suppleness and power. Give this varietal a try; it is responsible for the exalted wines Barolo and Barbaresco. Nebbiolo's aroma is fruity, earthy, herbal and floral. Look for hints of strawberry, cherry, truffles, mint, eucalyptus, anise and rose.
Don't be confused by its name. This is not the grape of Vino Nobile di Montepulciano, which is made from Sangiovese. The grape Montepulciano is widespread throughout central and southern Italy and is especially known in Abbruzzi.
A varietal that usually has red-fruit characteristics, deep violet and purple color, strong tannin structure and high levels of alcohol. Like Syrah, it is sometimes peppery.