I really have become disenchanted with the Cake Boss, Buddy Valastro. The show has become so stiff and staged. He is starting to believe his own press. Next Great Baker was just a mess. Now, to make things worse they gave Buddy a cooking show – Kitchen Boss. Heavy sigh. How much power does one little man need to think he has. I always feel like I am being yelled at by Buddy. His eyebrows are always raised, as if that will make him appear engaging. Truly, it’s painful to watch.
I did, however, poke around on the TLC Kitchen Boss website and look at Buddy’s recipes. Some of them were worth a second look. This particular one – Chicken with Vinegar Peppers – is definitely worth repeat performances.
- 3 pounds chicken legs and thighs, cut into 8 pieces
- 1 large jar sweet vinegar peppers
- 2 large eggs
- 2 T grated parmesan
- 2 C breadcrumbs
- Olive oil
NOTE: I used only thighs. I am not a chicken leg fan. I used B&G Sweet Red Peppers.
Preheat oven to 400° with rack in center.
Skin and trim fat from chicken pieces.
NOTE: I made life easier by buying them skinless.
Heat a 12″ skillet over medium heat. Pour enough olive oil to come 1/4″ the inside of the skillet. Heat until hot but not smoking – a gentle med-high.
While the oil is heating, in a bowl beat the eggs with the parmesan, salt and pepper. Place the breadcrumbs in a separate dish.
Dip each piece of chicken in the egg mixture, allowing excess to drip back into the bowl, then coat in the breadcrumbs.
Once coated, place the chicken in the hot oil, you want golden brown on each side. Don’t worry, the chicken will cook until done in the oven.
Place the chicken in a baking dish, large enough for all the chicken to fit in a single layer, without touching. Pour the liquid from the vinegar peppers over the chicken and bake, covered with foil, for 10 minutes.
NOTE: I used a 9×13 baking dish
Remove baking dish from oven and add the peppers in and around the chicken. Return to the oven, uncovered, and reduce heat to 350°. Bake until the chicken is cooked and juices run clear, about 30 minutes longer.
NOTE: I think mine took 45 minutes.
I served this on a big platter with the peppers, the juice from the baking dish, orzo and roasted carrots.