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Chicken Thighs with Mushrooms, Sage, and Onion

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Tonight’s dinner came from a blogger I like. She didn’t list the amount of stock required; I used equal parts stock and wine. It was delicious, and I’m definitely going to use Keller’s technique with chicken in the future (sear until brown, bake, broil). The skin was crisp and the whole thing was super moist and flavorful. A success!

Back to work tomorrow, so don’t judge me if I take a Tylenol PM at like 9:30…

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About Elizabeth

In no particular order, I am a writer, reader, wife, teacher, obsessive eater, and amateur home cook.

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