Hot Italian Chicken with Peppers and Chilli

Page 28

| Course Type: Main Courses

(1 review)

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Recipe Review

Made a halfish recipe with thighs. Very good stuff.

- The skin was crispy. The technique is similar to one I saw in Cooks' Illustrated article about ensuring crispy skin. As I remember it involved first browning the chicken, then baking skin-side-up in a shallow dish, which allow moisture to escape. Work well here.

- The bell peppers went really well with the red wine vinegar/balsamic vinegar sauce.

- I made all the sauce because I was afraid too much would evaporate in the oven leaving the pan dry. Probably 3/4-ing it would be okay for a half recipe. I puzzled why she listed 1 fluid ounce of red wine vinegar and 2 tablespoons of balsamic vinegar, which are the same to my American eyes. Then I realized my book is British, and an imperial fluid ounce is only 1.9 tablespoons. Not that I'm going to worry about a tenth tablespoon in a recipe like like this.

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Comments

kateq - 4th April 2018
makes one long for a uniform system of measurement

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