Cook the Book: Roast Chicken with Balsamic Bell Peppers
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!
I also think that this dish is probably better with red and yellow peppers rather than green. You could use green, but the extra sweetness from the yellow and red ones seems better with the balsamic vinegar.
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.
Now that I have fennel in the pantry, I’ll be making this again as most of the ingredients are things I always have on hand. I’ll just stop by the market and get some bell peppers and scallions and whip this up again. And again. And instead of serving white wine with this chicken dish, I opted for a medium-style red because of the bold and aromatic flavors of the fennel, rosemary and balsamic vinegar.