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Charley

I am intrigued by the recipe because it builds so much on each layer--and is

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Joined: Aug 15, 2007

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Posted to Thread #30419 at 2:43 pm on Jul 31, 2018

recommended by a good chef's take on another good chef's recipe.
No reason you couldn't make the sauce and add some cooked chicken chunks to it for the final serving. Or even something like a sauce for a braised short rib with pasta (I'd use pappardelle).
I am also drawn to it because Curious says it was so good!! ;o)


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