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Recipe Reviews
sturlington from Hillsborough, NC
This was very easy to make, once you have the peperonata done. See that recipe for my specific comments on it. I made this with just the sausage and it was fine. However, not being a big fan of peppers, I doubt I'd make it again.
(edited 8th October 2012) (0) comment (0) useful
bhnyc from New York, NY
This is really delicious and not too hard to make. There are a few steps to do in advance- the peperonata rustica takes quite a bit of time since you have to make a soffritto first and then roast the peppers. You also need to brine the chicken for twelve hours. The brine is really simple to make and can be done ahead. I recommend using it as it added a really nice flavor to the chicken. I did not salt the dish again as indicated in the recipe and it was plenty salty, but not too salty. The peppers are so sweet. Even my guest who doesn't like peppers liked them in this dish. I recommend this over the fried polenta (p.218) and with steamed string beans. It was a great pairing.
(edited 3rd August 2010) (0) comment (1) useful
kateq from annapolis, md
Having made the Peperonata Rustica (208), this was a snap to make -- though I did not brine the chicken, which would have added 12 hours of prep time to an otherwise simple dish. I used a lovely locally raised organic chicken and followed the instructions until the end, deciding to finish the dish on top of the stove instead of heating the oven on a very hot day. The chicken was moist and tender and the flavors of the sausage and peperonata blended beautifully. We'll have this again.
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