This is my version of Giada's Roman Chicken + linguica, on polenta
(Golden Pheasant brand). I used an entire bag of frozen sliced
multi-colored bell peppers from Trader Joe's and boneless, skinless
thighs, cut into bite sized pieces.

https://drive.google.com/file/d/0B7T...ew?usp=sharing


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Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

Looks good, one of these days I'll have to try using polenta.

sf wrote:
>
> This is my version of Giada's Roman Chicken + linguica, on polenta
> (Golden Pheasant brand). I used an entire bag of frozen sliced
> multi-colored bell peppers from Trader Joe's and boneless, skinless
> thighs, cut into bite sized pieces.
>
> https://drive.google.com/file/d/0B7T...ew?usp=sharing

Could you perhaps post the direct pic to the binaries group? Using your
link, I got a "problem with this picture" message or something similar.

On Thu, 17 Nov 2016 03:20:03 -0800 (PST), Jebus Jones
> wrote:

> Looks good, one of these days I'll have to try using polenta.

Thank you! Polenta is easier than you think, easier than risotto. I
used half chicken broth, half water and made sure the cooking liquid
was well salted. No salt = flat tasting polenta.


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Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Fri, 18 Nov 2016 11:09:03 -0500, Gary > wrote:

> sf wrote:
> >
> > This is my version of Giada's Roman Chicken + linguica, on polenta
> > (Golden Pheasant brand). I used an entire bag of frozen sliced
> > multi-colored bell peppers from Trader Joe's and boneless, skinless
> > thighs, cut into bite sized pieces.
> >
> > https://drive.google.com/file/d/0B7T...ew?usp=sharing
>
> Could you perhaps post the direct pic to the binaries group? Using your
> link, I got a "problem with this picture" message or something similar.

I'll post the image there, no link. Sorry you had a problem opening
it.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.