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1/4 Photos of Smoky Iberian Chicken
1 hrs 30 mins
This is a riff on a dish I had at a restaurant. I was wondering how I could combine alder-smoked Romas, hot pimenton and saffron to play off the taste of caramelized onions and red pepper strips. Then add the earthy taste of portobello mushrooms to pull it together. Dry vermouth is wonderful in this rather than white wine. Really pulls the flavors together. It turned out better than I thought it could. DS2 says it is "delectable." LOL Try it and let me know what you think. The prep. time includes the brining period for the chicken. Thanks
Units: US | Metric
Serving Size: 1 (840 g)
Servings Per Recipe: 6
The following items or measurements are not included: