Pan-Roasted Chicken with Sweet Sausage and Peppers
From
Ad Hoc at Home
Cookbook
Page 20
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3 reviews,
average rating 4.3 / 5
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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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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 peppe...
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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.