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Pan-roasted chicken with sweet sausage and peppers from Ad Hoc at Home (page 20) by Thomas Keller

  • bay leaves
  • red peppers
  • yellow peppers
  • whole chicken
  • chives
  • garlic
  • lemons
  • parsley
  • thyme
  • tomatoes
  • kosher salt
  • piment d'Espelette
  • Italian sausages
  • jarred piquillo peppers
  • black peppercorns
  • fleur de sel
  • clover honey
  • chicken stock
  • Spanish onions

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Notes about this recipe

  • Eat Your Books

    The chicken needs to brine for 12 hours.

  • Zosia on September 09, 2014

    Really quite delicious but not sure it's worth the time and effort; not only is brining the chicken required but one must also make peperonta rustica and soffritto, the latter with a 5 hour cook time, to complete the dish. I did appreciate the technique of cooking the chicken that created and maintained a crisp skin but was just as happy with the pieces of chicken I'd skinned before cooking which, though not quite as attractive, were moist and flavourful. I used only chicken thighs.

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