This recipe presents a skin-on boneless chicken breast where the skin actually has a crunch. Pair that crunch with a naturally sweet and sour pan sauce made with shallots, pickled cherry peppers and thyme.
Tonight we could not decide what to make for dinner, so we did the obvious thing . . . asked our barista! She said she was hungry for Chicken Cacciatore. So we walked down to the market for fresh ingredients and I PFC’ized it.
We ended up with bowls of Italian PFC Yumm and enough left over for lunches.Read More