Chicken Provençale on Brown Rice and Ridge Mataro

Tonight’s supper was the two left-over chicken legs (leg + thigh) left over from Saturday night. The stock the chicken had originally been cooked in was reduced by close to half and used to re-heat the leftover legs. I had cooked two extra in case anyone wanted seconds (or for us to have).

The legs, olives, and onion as well as a good amount of broth was put over slightly undercooked brown rice. I’d used two cups of chicken stock for a half cup of rice, but it still came out with a hard center.

It was enjoyed (even though the rice was crunchy) out on our patio with a 1996 Ridge Mataro Pagani Vineyard (75% Mourvedre / 25% Zinfandel) - fill less than a cm below the cork; dark garnet in color; rich nose and flavors of spicy dark fruit; balanced mid-palate with nice fruit & good acidity, and little tannin; and a medium long dark fruit finish - very nice with the rich chicken.