Roast Chicken with Balsamic Bell Peppers
Roast Chicken with Balsamic Bell Peppers
Overall Rating: 5 out of 5
This is definitely a keeper. Very good and very simple. We made a few substitutions though. First off we didn’t have any fennel seeds so we used caraway seeds, and not having any milk we used watered down sour cream for the potatoes. Both of which turned out just fine. Lastly, we used small red potatoes instead of the Yukon Gold potatoes simply because we had some red potatoes laying around. Unless you’re some kind of potato connoisseur you would probably never know the difference.
As for the recipe the mashed potatoes and chicken were a great pair. It’s hard to say which was best since both were so delicious. Luckily, we still had some of our rosemary from the summer that we dried a few months back. It makes the dish very aromatic, as rosemary often does. Don’t forget to drizzle the broth from the peppers and onions over the chicken at the end.
Would have liked to have drank a red wine with this. But it’s about 85 degrees in our apartment and nothing we can do about it. As such we just had a cold beer with it.
At Monserrate Monastery in Bogotá, Colombia.
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