Sunday, August 17, 2008
*** Roman-Style Chicken (VERY GOOD) ***
I got this one from Giada DeLaurentiis, who I've always found to have consistently good recipes, and this one is no different. It gives a nice "all day taste" even though it takes less than an hour to cook, and you can't really go wrong with something that has lots of pig and sweet red peppers in it. If you don't like capers, I'm sure you could leave them out, but that would certainly subtract from the dish. Definitely a keeper ... and be sure to serve a crusty bread to mop up all the sauce. Recipe link
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1 comment:
I generally don't like capers. BUT, I'll try them again.
This sounds good otherwise.
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