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Chicken: the crisp brown saute  1 |
Recipes listed from this edition: 1
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Chicken: the crisp brown saute reviewed by nbquinn
3rd January 2010
A great basic chicken dish to add to your rotation. Crispy skin, juicy meat. I did not make the deglazing sauce and chose to squeeze a bit of lemon on instead. Also, good cold the next day. French recipe title: Poulet saute a brun, croustillant.
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