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Reviewed Weekday Cassoulet
Jan 6, 2012 in Food Network Community Toolbox on FoodNetwork.com
“This is a great dish..I did not cut the chicken in half. I added a can of fire roasted tomatoes instead of the tomatoes on top..Cooked for 20-30 minutes longer due the large thighs... and cranked up the heat to 425 for the last 15 minutes uncovered to crisp the skin..Delish!!!
Making it tomorrow again for company..""”