Gennaro made it look so simple and fun. This dish was simple to make, but I think he had more fun in filming than I did in making. Fun or not, the results of my attempt at this dish? A keeper! Greg loved it, I loved it, what more do you need from two of the pickiest people in the world. The chicken had a taste of sweet and slightly robust with the meat so tender and juicy.
A generous amount of olive oil heated in the pan, the sea salt and pepper coated chicken, cubed 2x2, sizzled for a couple minutes on one side while I added the garlic (peel off), chilli and rosemary sprigs. After about five minutes I flipped the chicken and sauteed for another five minutes. Then came a long pour of red wine for the chicken to simmer in for another thirty minutes, or until the sauce was thickened and small in proportion. Yes folks, that is it. Simple yet delectable!
I did pour myself a couple ounces of the same Merlot I used in cooking, but not having wine for over a month, it was very sweet for my palette. Sadly, I was not able to drink the wine that night. Fear not, I will drink wine again!
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