When I got to have dinner earlier this week in Luray, VA, with colleagues and good friends John and Donna Whitley-Smith, Donna sent me home with a few more copies of Everyday Food recipe magazine. Tonight I thumbed through and found myself stopping on this recipe for chicken with mushrooms, cooked for a good while in chicken stock and wine, with thyme and shallot and butter. With stuffing and garden peas on the side, it was a tremendous late-night repast.
"Chicken with Mushrooms," in Everyday Food, September 2012, p. 91-92.
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