Friday, November 18, 2011

Bell peppered chicken

Spatchcock a whole bird. Brine it for 3-4 hours. Rinse, dry, brown in butter and oil (skin side) for 8 minutes. Use pepper, ancho chile powder, garlic powder, onion powder, any or all of the above. Turn skin side up and season again. Layer wilted pieces of bell pepper (20 minutes in a 400 oven) over the top and bake at 350 for 1 hour or until juices run clear. You will not be sorry you did this.

Wish I had a better picture. It was quite beautiful with the red and green peppers on top.

8 comments:

Angie's Recipes said...

Brined and roasted...I am sure it tastes delectable.

Chris said...

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.

Andrea the Kitchen Witch said...

Sounds tasty Stephen. I love the flavor of bell peppers and chicken. A brined and browned bird is rarely anything but delicious!

LV said...

This sounds so good! Brining always brings out the best flavor.

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Dom at Belleau Kitchen said...

mouth... watering... heavenly...

Mary said...

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

Jenn said...

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!

Kitchen Belleicious said...

what a wonderful idea and way to get alot of flavor in to the chicken! Lovely!

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