Pairing of the Day: October 4-8, 2010
To make her Sunday-supper scarpariellochicken sautéed in a tangy lemon glaze with bell pepperFran 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
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