Artichoke Chicken with Rice

INGREDIENTS
2 cups water
½ cup Arborio or Carniroli rice
2 tablespoons olive oil
1 small white onion, chopped
4 cloves garlic, minced
½ cup red bell pepper, diced
1 chicken breast, skinless, boneless, cut to 1 inch pieces
½ cup dry white table wine
½ teaspoon dried sage
2 jars (1.7 ounce) marinated artichoke hearts, rinsed, drained, cut in thirds
¼ cup chopped flat leaf parsley for garnish
¼ cup freshly grated hard cheese – parmesan, pecorino, asiago


METHOD
In a large sauce pan, put the water on to boil. When the water starts to boil, add the rice and turn the heat down to simmer. Cook for 8 minutes. Drain the rice and reserve.

Meanwhile, in a large skillet over medium heat, add the olive oil and onion, cooking until the onion is tender, 4 to 5 minutes. Add the garlic and cook for 1 minute. Add the diced red bell pepper and sauté for 4 to 5 minutes, stirring occasionally. Add the chicken pieces with the wine and sage, and continue to sauté on low heat for 10 to 12 minutes. Stir occasionally, turning the chicken pieces over. .


Add the rice to the chicken along with the artichoke hearts.. Continue to sauté for 2 to 3 minutes until well heated throughout. Garnish with parsley and cheese and serve immediately.

Roasted Onions with Sherry

Serve alongside or over your favorite steak with a glass of Guglielmo Private Reserve Estate Zinfandel or Petite Sirah or combine the sliced onions with sautéed mushrooms as a complement to a good hamburger paired with TRE Merlot.


INGREDIENTS
1 large white onion
3 tablespoons olive oil
¼ cup Sherry wine vinegar
1 tablespoon fresh thyme, chopped
½ teaspoon brown sugar
¼ cup Sherry wine

METHOD
Preheat the oven to 425. Peel and cut the onion in half length wise and slice it into ¼ inch semi-circles .In a medium sauce pan of boiling water, cook the onions until tender, about 3 to 4 minutes. Drain. Transfer the onions to an oven proof dish and add the oil, sherry vinegar, thyme and sugar, mixing well. Bake uncovered for 12 minutes. Transfer them to a skillet, add the sherry wine and cook over medium heat, stirring occasionally, until all the liquid is absorbed and the onions are a golden brown. Remove from the heat and serve immediately.