Chicken Braised with Chicory and Crème Fraîche

Page 80

Cuisine: English/Scottish | Course Type: Main Courses

(1 review)

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Recipe Review

Lovely home cooking. The chicken is brown and moist, the chicory is tender and the sauce is creamy but full of flavors.

It does take some time but it's not really complicated.

Things I've changed: I put in a bit more chicory and increased the sugar proportionally. I have taken the lid off after about half an hour to brown it a bit more.

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