I’ve wanted to make Roasted Chicken with Balsamic Peppers for weeks, but I just needed to find the right time to make it. I didn’t want to have to deal with thawing chicken for this recipe, so I made it when I finally had some fresh chicken.
I cooked according to instructions and all went well – except that I decided to use frozen peppers instead of fresh, which naturally affected the cooking time and which I also neglected to account for. The frozen peppers produced extra liquid, and also took much, much longer to simmer. In the end, the everything turned out very well, and very delicious.
The recipe recommends mascarpone mashed potatoes, which I didn’t make because I like neither cheese nor mashed potatoes. Instead, I decided to saute some sliced potatoes and onions with a second batch of the fennel seasoning the recipe instructs you to make for the chicken.
This was very good. The leftovers made for a pretty delicious lunch, too. The fennel seasoning worked very well with the potatoes too, I think. I would definitely make this again. I’d only be mindful of the adjustments I’d have to make when I use frozen peppers, or I’d use some fresh.