Grilled Marinated Chicken with Hot and Sweet Peppers

Preparation info

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Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

This was a standard dish for years at Brigtsen’s, and it’s a good example of the robust, painstaking, but essentially simple dishes from that great little Creole bistro. Frank Brigtsen says it was the sort of thing he did a lot when he worked for chef Paul Prudhomme.