Tuesday, July 27, 2004

Tuscan Pepper Chicken

Christina got back from North Carolina last night after a weekend visiting her family. To celebrate, I made dinner. We've been trying to pair food with appropriate wine, so I decided to start out with the wine and pick a recipe based on that. This page was helpful. I matched the "Tuscan-style peppered chicken" (or more simply, Tuscan pepper chicken) with a Super-Tuscan instead of a Chianti.

You can see the Tuscan Pepper Chicken recipe here, or if you want what appears to be an unauthorized copy, you can look here or here.

It's a very simple recipe -- not a lot of ingredients, nothing particularly exotic. The most challenging part of the preparation was halving the chicken and removing the backbone. Next time, maybe I'll get a chicken where that's already been done.
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