By all means go with Poblano peppers - I use them for a lot of things - thanks for mentioning them - I hadn't thought of that, but I'm definitely going to try them - I think they would go well with the onions.
I'm not crazy about the flavor of bell peppers. Even when I make stuffed peppers I go with a Poblano pepper rather than a bell pepper. But I love the flavor of celery. The fennel sounds interesting.
Mama Bear
By all means go with Poblano peppers - I use them for a lot of things - thanks for mentioning them - I hadn't thought of that, but I'm definitely going to try them - I think they would go well with the onions.
Next time I make it I will. But I'll also add some diced celery.
Mama Bear
This is recipe is tempting, I will make some on weekend. I hope that I won't mess up with your recipe. Thanks for sharing it.
I made it and it was delicious. I’ll be making this again, but think I’ll mix the honey, lemon,bourbon etc concoction up first and set it aside. Then do the chicken,vegetables, and the concoction would be ready to whisk while the garlic and wine are simmering. Definitely a keeper. Thanks Paul. We really enjoyed it with wild rice and asparagus as our side dishes. Yummy!
Patty
If the discus are happy, I’m happy
That's great Patty, real glad you enjoyed it !
And yes, you sure could prep the liquids ahead to have that part ready while the white wine is reducing.
And side dishes can be anything you like of course - we also often have a mix of basmati rice and partially pre-cooked wild rice - with some of the sauce drizzled over it - yum-yum.
I'm making it again today. This time I will make more sauce. Once it cools I will take the chicken off the bones, pour the sauce over it, and freeze enough to make a couple of meals. I see no reason that won't work. I'll leave 2 thighs whole so I can have it today and tomorrow.
Mama Bear
Soundslike a plan, Liz - go for it.
I made it twice more since I posted the recipe - it's a frequent 'go to' recipe for me now. Love the flavor of the sauce !
The last time I made it, I switched over from lemon juice and zest, to lime juice & it's zest - that gave it an interesting taste difference - I liked it a lot.
Last edited by discuspaul; 03-13-2019 at 06:11 PM.
I'll try that next time, but it won't be for a while. I have 7 more meals from what I made this time. And as much as I love this I can't eat it more than twice a week.
Mama Bear
Chef, I'm making your chicken again. My nephew is coming to visit for a week the day after today. I want to cook him some good stuff and this is the best stuff I can cook.
Mama Bear
I'm gonna take another stab at warming your heart, chef. lol. Your chicken is in the oven again. I don't know if I could live without it. I was out of brandy (guess I drank it all up) but I had some sweet sherry that I used instead. The sauce still tasted good, so I'm sure it will work.
Mama Bear
I was yearning for this. It had been too long because I had so much other stuff in the freezer to eat up. Nothing beats this chicken, though. I made it right after I got back from the dentist this morning. This time I made it without poor substitutions. I did tweak it a bit to suit my own taste, though. See, I'm slowly learning to cook! I added a bit more of the acidic stuff, a bit less of the sweet stuff, and an entire big fat jalapeno, and 12 oz (the whole can) of chicken stock.
I basted a few times and the sauce kept getting better and better and there was lots of it. Chicken doesn't have much flavor on it's own. The flavor is all in the sauce.
I just took it out of the oven. The few minutes under the broiler took the skin to another level approaching perfection. It's cooking a bit right now on a baking rack. I think I really nailed it this time.
Mama Bear
Thank you, I like using red peppers and onions in cooking.
Chef Paul, I'm making this again today but am forced to use boneless skinless breasts. Any suggestions on how to make them not come out like shoe leather. Maybe I should cut them into bite size pieces and add them to the stew later.
Mama Bear