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Chicken Provenšal

By April 17, 2007

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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.
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