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Source: Martha Stewart Living, May 2013
Total Time Prep Servings




How would you rate this recipe?
  • TarquinTar
    25 MAY, 2015
    Nope. The primary problem with this recipe is the step involving braising in whole milk. You're left with curds all over everything in the pot.
    • gail higgins
      12 JUN, 2015
      The sauce came out fine I was very careful not to let it boil. I wondered why the garlic cloves were left with peel on? they were also too hard to eat. I would make it again but think I would use chicken thighs. I served in bowls as suggested but it was hard to eat. Next time I would serve on regular plates.

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