Chicken with Sweet Peppers: Pollo con Peperoni

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Came out great! I used chicken broth instead because I did not have the white wine and it still came our wonderful, big hit with the family!

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Noted some details that led to success with this great recipe:
1. Watch the size of the chicken you use. A 3 1/2# chicken is specified. Most I saw were 4-5 1/2".
2. Brown chicken a few pieces at a time for 4 min a side.
3. My Porcini packages are 1/2 oz. the recipe calls for "1 1/2oz" Is this 3 x 1/2 oz packages or just one? I went with 3 and glad I did.
4. Add the Porcini soaking liquid slowly as specified to make the sauce as thin or thick as you like.
With these simple details in mind, this is a great dish and the chicken will be thoroughly cooked in the time specified. Even my "picky" son asked for more.
Enjoy!

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The best thing about this recipe is that it's both flavorful and flexible.

The garlic, onion and wine create a wonderful foundation for the peppers. I replaced the full breasts with boneless breast strips and browned them all around.

It's not a quick dish, but it's worth the wait!

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The flavors of this recipe were excellent. As with any recipe, you need to use common sense. My family loved this dish

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Definitely needs more cook time.After cooking it in the pan according to the recipe I put it in the oven covered for ten minutes and uncovered for another ten minutes. Overall I thought it was bland.

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This recipe simply does not allow enough cooking time. Chicken must be cooked longer either at the beginning (when searing, or at the end. Following the recipe, my chicken was still mostly raw after the final seven minutes of cooking (and I was using only chicken thighs... a chicken breast wouldn't be anywhere near done in the allotted time.

However, the longer cooking time let all the juices and vegetables caramelize, so the sauce came out very nice.

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An absolutely superb dish. This one is well worth using with a gathering of friends.