10/8/2004
Chicken with Chianti (Pollo al chianti)
From The Italian Cooking Encyclopedia, page 374

3 tbsp olive oil
4 part-boned chicken breasts, skinned
1 medium red onion
2 tbsp red pesto
1 1/4 c Chianti
1 1/4 c water
4 oz red grapes, halved lengthwise and seeded if necessary
salt and freshly ground black pepper
fresh basil leaves, to garnish
arugula salad, to serve

Heat 2 tbsp of the oil in a large frying pan, add the chicken breasts and saute over medium heat for about 5 minutes until they have changed color on all sides.  Remove with a slotted spoon and drain on paper towels.

Cut the onion in half, through the root.  Trim off the root, then slice the onion halves lengthwise to create thin wedges.

Heat the remaining oil in the pan, add the onion wedges and red pesto and cook gently, stirring constantly, for about 3 minutes, until the onion is softened, but not browned.

Add the Chianti and water to the pan and bring to a boil, stirring, then return the chicken to the pan and add salt and pepper to taste.

Reduce the heat, then cover the pan and simmer gently for about 20 minutes or until the chicken is tender, stirring occasionally.

Add the grapes to the pan and cook over low to medium heat until heated through, then taste the sauce for seasoning.  Serve the chicken hot, garnished with basil and accompanied by the arugula salad.

Variations: Use green pesto instead of red, and substitute a dry white wine such as pinot grigio for the Chianti, then finish with seedless green grapes.  A few spoonfuls of mascarpone cheese can be added at the end if desired, to enrich the sauce.


(We ate 2 slices of Fontina cheese after this to follow up, and the aftertaste was fantastic.)
The arugula was awesome when covered in sauce and then wrapped around a grape.
Next time don't cook the chicken for so long... it was a little dry.