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Vermouth-Braised Chicken and Potatoes with Fennel
This one-pot meal with classic Italian flavors couldn’t be easier. The ingredients are combined in the pot, then pressure cooked or slow cooked until the chicken is fork-tender. To finish the dish and create a flavorful sauce, we thicken the cooking liquid with a couple tablespoons of flour—just enough for clingability but without any heaviness. A little lemon juice adds acidity and brightness. Serve over polenta or with hunks of crusty bread.
cup white vermouth
medium garlic cloves, smashed and peeled
Pardon the interruption
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