{"id":14284,"date":"2017-09-16T01:30:26","date_gmt":"2017-09-16T01:30:26","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=14284"},"modified":"2017-09-16T01:30:26","modified_gmt":"2017-09-16T01:30:26","slug":"wild-mushroom-braised-chicken-sauteed-peppers-savory","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=14284","title":{"rendered":"wild mushroom-braised chicken; saut\u00e9ed peppers, savory"},"content":{"rendered":"

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So it was just chicken, but it seemed to me it would be a very good chicken.\u00a0I also had the help of some wonderful foraged mushrooms.<\/p>\n

It was very good chicken.<\/p>\n

And there was excellent wine.<\/p>\n

I had bought the wild mushrooms at the Union Square Greenmarket<\/a>. I knew I wouldn’t be able to use them that night, but I hadn’t\u00a0thought about what I would cook them with the next day until after I had left the square and was approaching 23rd Street. I realized I didn’t have anything suitable at home,\u00a0but I was already some distance from the farmers’ market, so I checked out\u00a0my local Flatiron district Eataly, where I found\u00a0they had product, new to me, that\u00a0it seemed a perfect candidate.<\/p>\n

The peppers were also pretty special.<\/p>\n

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