Review Body: I have not made this, sounds great, but... roasting peppers at 450 for an hour = mush.
Date Published: 2018-02-26
Author Name: SHARON
Review Body: Hmmm. I don't know, but I can't quite see this process working. Aside from the fact that that's a pretty anemic looking chicken in the photo, trying to turn this into a one-pot (pan) meal doesn't quite compute. Cooking times are so different for all of these ingredients. Just made pan-fried sausage, peppers & onions over polenta last night. Threw some fresh, diced Roma tomatoes in and deglazed the pan with white wine to make a sauce. Swirled in a pat of butter at the end. Delish! I would do that, THEN toss in the pan with the crispy browned chicken just before serving. I would use thighs. The ingredients are a hit; chicken, sausage, peppers, onions. What's not to love? They deserve a process that allows each to shine.