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Chicken "Gianni"


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Chicken Gianni 0 Picture


  • 3 lbs 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
  • 2 cloves
  • 8 whole garlic cloves
  • 2 tablespoons chopped ginger
  • 1 tablespoon parsley
  • 3 green bell peppers, broiled, peeled and cut into 1-inch julienne strips
  • 2 carrots, peeled, diced
  • 2 onions, sliced
  • 1/2 cup olive oil
  • 2 lbs white button mushrooms, cut in quarters
  • 3 cups rice, cooked al dente (perferably Arborio)
  • 1/4 teaspoon saffron or turmeric



Step 1

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 degrees

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, rosemary, sage, bell peppers, carrots, onions, olive oil and mushrooms

Place all ingredients in a baking casserole and bake at 375 degreese for 1 hour, with the chicken 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 15-20 more minutes at 350 degrees

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