Different Methology For Chicken Cooking

One of the reasons I trawl other food blogs. is because I love seeing how other people do similar things differently from me.

Chicken is wonderful in that you can reinvent it every time you cook it in a completely different way. It absorbs tastes fantasticly and you can achieve a whole variety of tastes with it, depending what you cook it with, and how.

I usually cook without recipes, when it comes to chicken, and just wing it. I was reading Stephanie Beack’s Blog, Scrumptious Street less structured (as I said - no chicken , where she posted a version of Chicken Catcciatore. I often make a similar dish to this albeit recipes in my kitchen) and what I found most surprising about this recepie is that she bakes her chicken for only 20 - 25 minutes, without precooking the veggies at all.
I would usually precook the veggies or sause for about 10 minutes, pour it over the chicken and put then in a medium oven for at least an hour, resulting in very soft a very soft and succulent dish.
I think I will give Stephanie’s “Nearly Chicken Cacciatore” a go, it seems a lot greener to cook the chicken for half the time, though I cant imagine it being as succulent and absorbing the flavors as much as cooking it for an hour plus.

update and correction I just got a mail from Stephanie saying that she had indeed made a typo in her recipe, and that the cooking time for this is 40 minutes.