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seaofpepper

Oakland, California

Member since May 2006

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Reviewed Chicken Bouillabaisse

Jan 3, 2011 in Food Network Community Toolbox on FoodNetwork.com

i sliced the potatoes but still had to turn the oven up to 375 after 45 minutes at 300 and let it go another 20 min. i used boneless skinless chicken thighs, so the chicken didn't dry out at all. i added flour to the salt/pepper/rosemary so that the chicken would brown better and stick a little less. this created a really nice fond for the sauce....

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