The French have a curious take on stuffed chicken: Rather than roasting it, they braise it and add vegetables to make a one-pot meal. Sound odd? We thought so—until we tried it.
Test cook Bridget Lancaster uncovers the secrets
to French-Style Chicken and Stuffing in a Pot. Then, host Christopher Kimball answers cooking questions in Letters to the Editor. And finally, test co...
We wanted a stew with lots of pork flavor but without a lot of heaviness. Could a traditional French recipe pave the way?
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