drink outside the box

ROBERT HALL RHONE DE ROBLES 2006 ($20) CALIFORNIA>

JEFF SIEGEL’S WEEKLY WINE REVIEWS appear every Wednesday on the Advocate Back Talk blog, advocatemag.com/prestonhollow/blog.

Chicken braised with bell peppers, onions and mushrooms

This is an adaptation of various Frenchstyle braised chicken dishes. It’s almost impossible not to do well, and you really don’t have to brown the chicken if you don’t feel like it.

Serves four (45-60 minutes)

1 chicken, cut into serving pieces

2 onions, sliced

2-3 bell peppers, sliced

12-16 oz. mushooms, sliced

2-3 cloves garlic, chopped

2 tbsp olive oil

¼ tsp dried thyme

Salt and pepper to taste season it with the salt and pepper. Brown in a non-stick skillet in the olive oil over medium-high heat, about 3 minutes on each side. Remove from skillet. utes, stirring frequently. Add the garlic, thyme, salt and pepper, and mix well. Add the chicken back to the skillet, surrounding it with the vegetables. chicken is done, 30-40 minutes. The vegetables should be soft and almost melted, and there should be broth made by the chicken and vegetables. Serve over noodles, rice or couscous.

ask the WINE GUY?

Q: WHAT’S THE DIFFERENCE BETWEEN SYRAH AND SHIRAZ?

A. Nothing, really. They’re the same grape, which is used to make red wine in France, Australia and California (and in other wine regions, including Texas, as well). The French call it syrah, and the Aussies call it shiraz. Winemakers here use both terms, usually depending on whether they make a French- or Australian-style of syrah.

—JEFF SIEGEL

taste@advocatemag.com

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