I snagged the base for this recipe from a “Taste of Home Fall Baking – Fresh from the Oven” cookbook.
My first real attempt at a full baking recipe, part of a new goal for myself, so I started with what looked like an easy one. But it proved a little more challenging on the kneading and need for adjustments, plus multiple steps, so I'm going to raise it to moderate. The total time adds up with waiting for things to rise and then cook, so I'd push this to a weekend activity unless you can do a few early steps well before dinner time and then just cook at the end.
This is one of my favourite dishes, compliments of a cooking course through the local public school board. I have rated it “mild” for spice. Note too that there are variations (one for a thicker sauce and one to use bone-in) shown in Tips which change the instructions where indicated.
I have rated it moderate for the level of difficulty, but that is a bit misleading. The individual steps are not particularly difficult, nor is the sequencing, but there are a significant number of detailed steps (including sous-chef preparations) and it takes a long time to prep and cook; it is definitely not a quick weeknight meal, more of a weekend effort.
