🔕 🔔
Loading…

My Basket ()

All questions

A question about a recipe: Chicken with Mustard and Red Peppers

5c09d68f b476 463c a71d 9e32172ca042  2017 0515 chicken with mustard and red peppers mark weinberg 067

I have a question about the recipe "Chicken with Mustard and Red Peppers" from Merrill Stubbs. Would the timing be similar if you used whole on-the bone chicken breasts?

asked by slicknik25 about 3 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

2 answers 596 views
4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added about 3 years ago

Probably pretty close, since chicken breasts are generally larger than thighs and drumsticks. Altho dark meat usually takes a bit longer to cook than the light.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Jon
added about 3 years ago

Any time you can cook with bone-in is preferred (better flavor) it's usually cheaper per pound as well. The bone does take longer to heat up so make sure the juices run clear and all pink is gone from meat adjacent to the bone, but my best advice is use an instant read thermometer to be absolutely sure the meat is up to temperature.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.