Wish I had a better picture. It was quite beautiful with the red and green peppers on top.
Friday, November 18, 2011
Bell peppered chicken
Wish I had a better picture. It was quite beautiful with the red and green peppers on top.
Subscribe to:
Post Comments (Atom)
Tuesday Tag-Along
8 comments:
Brined and roasted...I am sure it tastes delectable.
My favorite way of cooking a spatchcocked bird inside is browning skin side down in a deep cast iron skillet, flipping and then putting it all in the oven. This recipe is PERFECT for that technique. I can imagine how the peppers roasting right on the skin load this with flavor.
Sounds tasty Stephen. I love the flavor of bell peppers and chicken. A brined and browned bird is rarely anything but delicious!
This sounds so good! Brining always brings out the best flavor.
http://foodfashionandflow.blogspot.com/
mouth... watering... heavenly...
This looks wonderful. You asked about hard cider. I've never used it with this recipe, but the French use hard cider all the time. The trick is to use one that is sweet. If you possibly can, make the apple dressing to go with the pork loin. The marriage is really otherworldly with each dish enhancing the other. Have a great weekend. Blessings...Mary
As I said when you first told me about this recipe.. it sounds so incredibly good! I never thought to layer peppers on the chicken!! YUM!
what a wonderful idea and way to get alot of flavor in to the chicken! Lovely!
Post a Comment