When our server advised us of the 45 minute cook time on this dish, I was dubious. However, after the first taste I would have waited a week! The flavor intensity was disarmingly perfect. Chef Eli slowly cooked the chicken, skin down, to render its fat into an au jus begging for integration with the hot/sweet cherry peppers by its side. Cross-sections of fried potato, still fluffy and hot from the fryer soaked up the spicy nectar, in essence creating claymore mines of flavor.