Pan-Roasted Chicken with Sweet Sausage and Peppers

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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 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  

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