I’ve made a white chicken chili for years, and was anxious to try out this version (Barefoot Contessa…..) for something different. I made a half-batch, which still turned out to be plenty for at least 8 main dish servings. As you’ll see from the photo, I made some mistakes. The onions were supposed to be chopped and not sliced, and the peppers could have been chopped more finely. I roasted the chicken breasts as directed, and when I started adding the chicken to the chili, it looked like it would be heavy on chicken (perhaps given the size of these particular chicken breasts), so I added half of the recommended amount. In retrospect, I probably should have added the entire recommended amount of chicken, or at least closer to 3/4 of the recommended amount.
All of that said, though, it still turned out well, and I would definitely make it again. My husband preferred this over the white version of chicken chili, so I imagine it will be appearing again in our kitchen before winter is over. The sour cream, as suggested on the side, was essential.
Barefoot Contessa Parties! p. 232