3 pounds chicken thighs
1 cup white wine
2 tablespoons chopped rosemary
2 tablespoons chopped sage
3⁄4 tablespoon salt
1⁄2 tablespoon pepper
3⁄4 teaspoon nutmeg
1⁄2 stick cinnamon
1 tablespoon Tabasco or 1⁄4 cup of Larissa sauce or 1⁄2 cup of Chinese chili sauce
5 whole garlic cloves
2 tablespoons chopped ginger
1 tablespoon parsley
1 green bell pepper, broiled, peeled and cut into julienne strips
1 carrot, peeled, and diced
1 onion, sliced
1⁄2 cup olive oil
1⁄2 pound white button mushrooms, cut in quarters
3 cups rice, cooked “al dente” (preferably Arborio)
1⁄8 teaspoon saffron or turmeric
Pollo alla Gianni Polizzi
Marinate the chicken in the wine, with 1 tablespoon of rosemary and 1 tablespoon of sage for a minimum of 1 hour.
Preheat oven to 400°. 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 cloves, ginger, parsley, the remaining rosemary and sage, bell pepper, carrot, onion, olive oil, and mushrooms.
Place all ingredients in a baking casserole and bake at 375° for 1 hour, 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 diluted with 2 tablespoons of 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 to 20 more minutes at 350°.