chicken and peppers

ad hoc round 2. pan roasted chicken with sweet sausage and peppers. not too bad at first glance, but as i read more into the recipe it called for me to make an additional three things out of the book on top of the main recipe. oh joy. looks like i was in for another full day of cooking with thomas keller!

step#1: brine. i didn’t take any pics since i’ve done so already in posts before… there are only so many pics i want to have of the same brine. i am certain that brining anything will make it 10x better now.

step#2: start the soffritto – which acts as a ‘base’ of sorts to many dishes, but is primarily caramelized onions, virgin olive oil and tomato. this took around 5 hours to make.

step #2: peperonata rustica – red, yellow and piquillo peppers roasted and stewed along with the soffritto for around 30 minutes. topped off with chives.

step #3: take the chicken out of the brine, season with kosher salt, pepper and pan fry to get the skin a little crispy and cook the chicken and sausage a little bit. after both are golden, dumped it into the dutch oven tucked into the peperonata rustica and let is stew in the oven for around 15 minutes. and DONE.

thanks to g, jana, atef, eric and joon for being my guinea pigs and eating up the food so i wasn’t eating this the whole week. and thanks to g for making all the veggies since i neglected to think about any other foods to accompany the meal. special shout-out to atef for bringing dessert and to jana for bringing delicious guac.

even though i didn’t think of veggies to go with the meal, i did think of additional dessert/snack items… banana nut bread MUFFINS!