'03 Beaujolais Villages

[Innkeeper]

Picked up another bottle today to go with Greek Baked Chicken Pilaf. Big hit with all here; the wine that is, as daughter makes the chicken dish regularly.

GREEK BAKED CHICKEN PILAF:

12 Chicken thighs
Granulated garlic (garlic powder)
Salt & pepper
Tubed tomato paste (or 1 tbl canned)
1/2 C Olive oil
2 1/2 C Chicken stock
1 C Rice

Oil baking dish with a little of the olive oil. Place chicken pieces in dish skin side up. Pour rest of oil over chicken. Season with garlic, salt & pepper. Dab with tubbed tomato paste or ¼ tsp on each piece of the canned. Add ½ cup of water or stock (not over chicken) and bake at 350º for 15 minutes. Turn and season other side (no more tomato paste) and bake another 15 minutes. Sprinkle dish with rice and pour in remaining boiling water or stock. Turn chicken again leaving rice in bottom of pan. Cover (with aluminum foil if necessary) raise temp to 400º and bake for 30 more minutes. Serves four to six.