Ramona Padovano's chicken thighs with creamy morel and ramp sauce from One Big Table: A Portrait of American Cooking: 600 Recipes from the Nation's Best Home Cooks, Farmers, Fishermen, Pit-Masters, and Chefs by Molly O'Neill

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Notes about this recipe

  • TrishaCP on May 03, 2021

    This is a delicious and subtle way to use ramps. I say subtle because the long braise definitely removes some of the strong flavor that other ramp preparations provide. I subbed dried morels for fresh but really any type of mushroom would work.

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