1. Health
Send to a Friend via Email

Chicken Provenšal

By April 17, 2007

Follow me on:

One of the best cookbooks I've come across in the last several years is Molly Stevens' All About Braising, which I found most useful not for the specific recipes but for her discussion on technique and how to create rich, filling sauces without necessarily using wheat- or dairy-based thickeners. I braise a couple times a week when the weather is dreary, and this recipe is a winner --- sweet and tangy, and just the thing to warm you up when it decides to snow in the middle of April.
Comments
Comments are closed for this post.
Leave a Comment

Line and paragraph breaks are automatic. Some HTML allowed: <a href="" title="">, <b>, <i>, <strike>

©2014 About.com. All rights reserved.

We comply with the HONcode standard
for trustworthy health
information: verify here.