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Tonight was hunter's chicken, or chicken cacciatore. Recipe from Joy of Cooking, 1975 Edition. With steamed brown rice and simple salad dressed with EVOO and fresh squeezed lemon juice. So good.
I make the dish with a less common preparation of boneless skinless chicken breasts, cut into 1/2" cubes, dredged in seasoned flour and browned in oil.
The sauce is a great combination of wine, stock, tomato paste, onions, shallots and herbs. Savory and naturally sweet.
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