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Chef John's Chicken Cacciatore

Reviewed: Jan. 13, 2014
This was blander than I expected. I don't have a high tolerance for capsaicin, so I typically halve or quarter the amount of hot spices called for. In this I used 1/4 tsp red pepper flakes and couldn't taste it at all. Next time I'll use 1/2 tsp and more salt. I really don't understand why the recipe says to put the peppers on top of the chicken. You lose all the beautiful crispness that the chicken just got with the browning. The veggies released so much liquid, it completely covered the chicken. I would put the peppers under the chicken next time, which is what my instinct told me, but I ignored it.
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