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1. Savory Focaccia

2. Zucchini Zinfandel Chocolate Loaf

3. Holiday Brandied Fruit Cake

4. Easy Noodles Romanoff

5. Little Italy Chicken and Rice

6. Garlic Slow Cooker Turkey

Book Description

A collection of 212 of the best recipes by 96 winery chefs and winemakers featuring herbs and spices

... (more)

The California Wine Country Herbs & Spices Cookbook

Authors: Virginia Hoffman,Robert Hoffman

Date: April 1998

ISBN: 0962992771

Publisher: Hoffman Press

Paperback

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Every big city has its "Little Italy";
this recipe came from that neighborhood in New York City.

Serves 5-6

• 1 whole chicken, cut up

• 1 teaspoon dried Italian herb seasoning

• Salt and pepper to taste

• 2 tablespoons olive oil

• 1 cup white rice

• 1 onion, coarsely chopped

• 1 green bell pepper, diced

• 1 can (14 1/2 ounces) Italian style stewed tomatoes

• 2 cups chicken broth

1. Season chicken with Italian seasoning, and salt and pepper to taste. In a Dutch oven, heat oil. Add chicken; cook 6 to 8 minutes until brown on all sides, turning occasionally. Remove and set aside.

2. To the drippings in pan, add rice, onion and bell pepper; saute 2 to 3 minutes. Return chicken to the Dutch oven; stir in tomatoes and chicken broth. Cover and bake 45 to 60 minutes until rice is tender and chicken is cooked through.

Per serving (approx.): Calories 618, Carbohydrate 26 gm, Protein 56 gm, Sodium 753 mg, Fat 32 gm, Cholesterol 213 mg

More From This Book:

1. Savory Focaccia

2. Zucchini Zinfandel Chocolate Loaf

3. Holiday Brandied Fruit Cake

4. Easy Noodles Romanoff

5. Little Italy Chicken and Rice

6. Garlic Slow Cooker Turkey

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