Chicken: the crisp brown saute

Page 187

Cuisine: French | Course Type: Main Courses

(1 review)

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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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