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

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The chicken needs to brine for 12 hours.

  • Dannausc on December 27, 2020

    Good and hearty. I agree that it’s quite time consuming with all the prep steps/recipes. I skipped the brining, and it was still quite delicious.

  • 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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