tag:blogger.com,1999:blog-7173052990851751381.post9006167699196130821..comments2024-03-27T07:08:12.012-04:00Comments on Food Wishes Video Recipes: Braised Chicken and Artichoke Hearts with Lemon, Cherry Peppers and ThymeChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-7173052990851751381.post-7373908781471609202017-05-14T20:40:28.409-04:002017-05-14T20:40:28.409-04:00My oven is broken at the moment but I really want ...My oven is broken at the moment but I really want to make this. Is there a stovetop version that would work just as well?Allisonhttps://www.blogger.com/profile/08803423028069890708noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-84229421307361207142014-04-10T19:14:21.340-04:002014-04-10T19:14:21.340-04:00I can't believe this recipe didn't draw do...I can't believe this recipe didn't draw dozens of raves. This is a real one-of-a-kind dish. Estoy_Listohttps://www.blogger.com/profile/09535132933228608287noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-68925407536436158442008-03-03T20:05:00.000-05:002008-03-03T20:05:00.000-05:00Thanks for the response earlier regarding the thym...Thanks for the response earlier regarding the thyme. I made this last night and I'm about to enjoy it again! Turned out very well - the butter beans are an excellent finish. =)texichanhttps://www.blogger.com/profile/02634583224829754961noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-63014450721871934752007-07-09T23:22:00.000-04:002007-07-09T23:22:00.000-04:00maybe you should rewind it and listen again...QUOT...maybe you should rewind it and listen again...<BR/><BR/>QUOTE: "those give it just a little nice creamy i don't know...(slight pause as I think of the right word)...component"<BR/><BR/>I think you owe me an apology and a donation to the site!! $50 should make things right between us.<BR/><BR/>BTW, I suggest to all my viewers to rewind and watch (and listen of course) to these clips at least 3 to 7 times to really get the full Chef John effect.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-63124259658000005642007-07-09T22:25:00.000-04:002007-07-09T22:25:00.000-04:00"those give it just a little nice creamy i don't k..."those give it just a little nice creamy i don't know ..."<BR/>if you decide to make a comment...<BR/>finish itwhttps://www.blogger.com/profile/07798780048241446704noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-31984239422559985952007-06-28T09:38:00.000-04:002007-06-28T09:38:00.000-04:00I made this last night and except for the "cherry"...I made this last night and except for the "cherry" peppers, really loved the dish. The cherry peppers I bought were green (just couldn't find the red ones though I could swear that I've seen them before). The green ones were tough and saturated in vinegar (I did rinse them several times beforehand). The chicken itself was delicious and meat was falling off the bone. Excellent!!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-39181583395033676382007-06-27T12:22:00.000-04:002007-06-27T12:22:00.000-04:00I agree totally. And the fat will also rise to the...I agree totally. And the fat will also rise to the top and you can skim it off of course. Thanks!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-43365668584746408012007-06-27T12:21:00.000-04:002007-06-27T12:21:00.000-04:00wow, that looks great. I love stewed chicken legs....wow, that looks great. I love stewed chicken legs. Youre right, breats just dont work for these dishes. Besides if I trim off the fat I dont think the legs and thighs are that bad.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-29966481117647582152007-06-26T22:24:00.000-04:002007-06-26T22:24:00.000-04:00Please read (or re-read) the "Making Culinary Hist...Please read (or re-read) the "Making Culinary History" post I did last week regarding the posting frequency. I think I explained in excruiating detail why I can't post every day for a while. I'm trying to do 3 clips a week if possible and also weekend things as I did this weekend. Yes, I will eventually do the recipes from the poll, but you'll just have to stay tuned since I don't have a schedule set for clips. In the meantime feel free to explore other areas of the site....like the donation button. You can help make daily clips possible sooner!! Thanks for watching.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-28397696686074068092007-06-26T22:19:00.000-04:002007-06-26T22:19:00.000-04:00Wow I finally realize the difference of the equipm...Wow I finally realize the difference of the equipment. And It looks very tasty. My mouth waters.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-37887474084897100372007-06-26T22:15:00.000-04:002007-06-26T22:15:00.000-04:00By the way "Come over to the dark side, it sure is...By the way "Come over to the dark side, it sure is delicious over here." Haha very funny.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-25575446815772031242007-06-26T22:13:00.000-04:002007-06-26T22:13:00.000-04:00Hey, does this mean that you're going to post ever...Hey, does this mean that you're going to post everyday of the week and have weekend fillers now? And I thought at you would post all the recipes from the poll. I tried the mashed potatoe recipe it was the best I had. :) Good technique! *thumbs up(way up)*Anonymousnoreply@blogger.com