Chicken fricassee with new garlic from The New York Times by David Tanis

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Notes about this recipe

  • PinchOfSalt on August 30, 2013

    Made this with regular garlic (from a Costco bag of Christopher Ranch garlic). It was delicious! This is an easy recipe that requires minimal preparation. It would be an excellent choice for a relatively inexperienced cook who wants to a relatively foolproof dish that will will impress their dinner guests. Substituting an equivalent amount of chicken breasts (cut in half if they are large) would probably work very nicely if no small chickens are available.

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