If you don’t have the time to roast fresh red peppers, use some from a jar or can, but rinse and dry them first.
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The earthy-salty flavors of the Chicken with Red Pepper, Olives & Feta need a medium-bodied red with full fruit and medium tannins. Paul Jaboulet-Aîné’s “Parallèle 45” ($9) from the Rhône Valley would suit me just fine, as would Pepperwood Grove’s 1999 California Syrah ($7).
This method of cooking chicken breasts is the best I have come across. Too many times they can be dry & bland. The butter bastes the meat when cooking & comes out very moist & full of flavor. I have tried several versions of the composed butter. Outstanding recipe!
Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…View all Moveable Feast recipes and video extras
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