This light stew showcasessweet peppers and bright herbs. The classic cooking method builds flavor while gently cooking the chicken for a light and satisfying summer supper. Serve with polenta and crusty bread for soaking up the garlicky sauce.
love it!
这是一个非常好的，简单的食谱。我按照书面的方式遵循食谱，除了我选择使用所有黑肉鸡，因为这就是我们喜欢的。我可能让它棕色超过8分钟。我在当天的早晨做了。我用了一个搪瓷铸铁锅。在食用之前，我将其放回炉子上，使其再次煮沸，然后在350度下放入烤箱约15分钟。鸡肉做得很好。对审稿人说，鸡每批8分钟不足以烹饪鸡肉，但在炉子上又有20-25分钟的烹饪。此外，您还要在这里进行温度。如果不是155度，那么您会煮更长的时间。 Generally with recipes like this, I braise the dish in the oven due to the fact I don't want the bottom to burn on top of the stove. On this dish, it does require careful watching! It was fall off the bone when I served it. It was delicious. What it tasted most like to me was chicken caccaitore only without mushrooms. I think I'm going to add mushrooms when I make this in a week or so for company. I can't decide yet if I'm going to sautee the fresh mushrooms in a little butter and brown them before I add them on top of the stew or whether I'm going to reconstitute porcini mushrooms and add them when I add the chicken at the end. Either way it will be delicious. This should be a 5-star recipe across the board due to it's easy and relatively quick preparation and the taste. Delicious! Next week I'm going to serve it with crispy polenta cakes. One of my guests is a CMC (Certified Master Chef) so I'll let you all know what he thinks after that evening!
I can roll with this. I love chicken, I love stew!
"Season chicken with salt and pepper. Heat 1 tablespoon oil in a Dutch oven over medium-high. Working in batches, sear chicken, turning occasionally to brown and crisp skin evenly, about 8 minutes per batch. Transfer chicken to a plate. "
Does this mean it's just crisped or fully cooked? Because there is no way 8 minutes is enough time.
