Spicy Wine Braised Chicken

Shown here with both Ginger Lime Brown Rice and with white rice. Can be made with optional ingredients that produces a bolder, spicier dish.


INGREDIENTS
2    tablespoons olive oil
1    teaspoon cumin seeds
2    medium white onions, quartered and sliced thinly
3    cloves garlic, minced
1    cup dry white table wine
1    cup low sodium chicken broth
1    teaspoon powdered ginger
1    teaspoon smoked paprika
2    bay leaves
3    each chicken legs and thighs, skinless

METHOD
I a large skillet, add two tablespoons olive oil over medium heat. When the oil heats up, add the cumin seeds and cook for 10 to 15 seconds until you can smell the fragrance. Add the onions and simmer for 6 to 7 minutes until they are tender and translucent. Add the garlic and cook for 1 minute. Add the white wine and chicken broth and bring to a boil. Add the ginger, smoked paprika and bay leaves. Reduce the heat to a simmer.

Add the chicken to the skillet and cook over low heat for about 15 to 20 minutes, turning once, until the chicken is cooked through. Discard the bay leaves and serve with either brown or white rice (about 4 to 6 servings.)

The spices in this dish match the spicy taste of the Guglielmo Private Reserve Barbera and bring out the fruitiness of the wine at the finish.

For a different approach to this dish, add a 15 ounce can of diced tomatoes, drained, substitute red wine for the white wine and add 1/2 teaspoon crushed red pepper flakes, all before adding the chicken to the sauce. The PR Barbera will still mesh with this dish but in a different way, since it now will closely match the flavor profile of the food.