This dish is homey and warming and makes the perfect Sunday dinner. It’s delicious with the full half-teaspoon of red pepper flakes—the heat is a wonderful contrast to the sweetness of the orange—but feel free to use less if you like.
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Try a youthful, fruity Pinot Noir from Oregon or California. Good choices include the 2002 Chehalem “Three Vineyards” from Oregon or the 2003 Hahn Estates Pinot, Monterey ($14).
I set my oven at 400 degrees instead of 425. Even at that temperature, the onions burnt to cinders in the first 20 minutes. I cooked the chicken and the potatoes for another 15 minutes and they were both completely cooked. The orange with the chicken was quite good. I would make it again, but only add the onions for the last 10 minutes.
When I'm wondering what to make on a chilly night this recipe fits the bill; comfort food and it warms the kitchen. It has become a family favorite requested by teenagers.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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