I think this is the one, I have three of his cookbooks, love them.

CHICKEN "GIANNI"
Source: Nick Stellino's Family Kitchen

3 pounds chicken thighs
1 cup white wine
2 tablespoon chopped rosemary
2 tablespoon 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 Harissa 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 pepper, broiled peeled and cut in 1 julienne strips
2 carrots, peeled, diced
2 onions, sliced
1/2 cup olive oil
2 pound white button mushrooms, cut in quarters
3 cups rice, cooked al dente ( preferably Arborio)
1/4 teaspoon saffron or turmeric

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 400F.

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 375F for 1 hour, and 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 350F.