Braised chicken thighs with ancho peppers and andouille sausage from In the Hands of a Chef: Cooking with Jody Adams of Rialto Restaurant by Jody Adams and Ken Rivard

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Notes about this recipe

  • br22 on April 27, 2015

    The flavor and balance of heat in this dish is phenomenal. Sear the Andouille first to add more flavor and improve the texture for the braise. Also cool with pearl onions rather than the sliced white.

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