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Pairing of the Day: October 4-8, 2010

Slide 3 of 5

Chicken Scarpariello

To make her Sunday-supper scarpariello—chicken sautéed in a tangy lemon glaze with bell pepper—Fran Parisi always uses a whole chicken cut into pieces, then cooks it on the stove for hours. Grace Parisi opts for faster-cooking boneless thighs and skips the bell pepper in favor of jarred Peppadews, sweet-spicy pickled peppers from South Africa, sold in many US supermarkets.

Pairing: Bright, cherry-rich Chianti Classico: 2007 Rocca delle Macìe

Plus: F&W's Chicken Cooking Guide

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