With the launch of our first cookbook on September 11, the whole staff is having fun cooking our way through the book. I took a different approach than the rest of our sugar-addicted staff and prepared a main dish. The MyRecipes audience loves chicken recipes, and so do I. I made Roast Chicken with Balsamic Bell Peppers for dinner last night and it was a big hit.
This dish was beautiful with all the red and yellow peppers and the flavor was phenomenal. One of the online reviewers advised NOT leaving out the fennel or the rosemary as they are keys to the flavor, and I would agree. I started to leave out the fennel because I didn’t have any in the pantry, but I read that review and totally agree that you need it. The aroma that filled my kitchen after I added the fennel and rosemary was heavenly!
A couple of other reviewers thought that the sauce was too thin, but I didn’t think so at all. It’s not supposed to be a thick sauce, just a nice browned sauce after you deglaze the pan. I had plenty and it was delicious spooned over the chicken and the rice. (I served the chicken with brown rice instead of mashed potatoes as is shown in the photo.) If you don’t think your sauce is thick enough, you could just cook it down a little more.
I also had to cook my chicken a little bit longer, but that’s because my chicken breasts were very thick and probably a little more than 6 ounces. It’s so hard to find chicken breasts that are exactly 6 ounces, so if you make this, you may want to adjust the cooking time a little to account for larger pieces of chicken. Or you could pound the chicken a bit to get the pieces a little bit thinner.
The MyRecipes America’s Favorite Food cookbook hits stores on September 11, 2012. Order you copy from Amazon or Barnes & Noble (ebooks are available!) and Cook the Book with us on your blog! #CooktheBook