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"This worked really, really well. Once again, the recipe is about technique and offers tons of opportunity for variation. My only criticism is that the recipe really does take longer than 3 1/2 hours to make. I'd say that making the sauce takes about 4 hours on its own.
I followed the recipe the first time, but for the addition of about a pound of""
"This was really tasty, but I do have two comments:
1 - I think the recipe gives the wrong size for the chicken pieces. 1 1/2 inches is way too big. I think 1/2 to 3/4 inch cubes would be more like it. Maybe she meant 1.5 cm?
2 - the 1/2 tsp of chili flakes made the dish just a bit too spicy. I think that next time I'll omit the flakes and add a sl""
"Once again, Anne Burrell demonstrates that she's an excellent teacher, not just another stand-and-stir TV chef. This is a super-versatile dish with lots of easy variations.
Honestly, I've never made it exactly according to the recipe. I can't see plopping $7 worth of mascarpone into the crust, so I use cream cheese and add a bit of extra heavy cr"
"Once again, Anne Burrell demonstrates that she's an excellent teacher, not just another stand-and-stir TV chef. This is a super-versatile dish with lots of easy variations.
Honestly, I've never made it exactly according to the recipe. I can't see plopping $7 worth of mascarpone into the crust, so I use cream cheese and add a bit of extra heavy cr"
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