I'll assume that, when dear friend and colleague Donna Whitley-Smith passed on a collection of recipe magazines to me, she didn't expect me to get stuck on a single one among them and very nearly perseverate on it. But that's what happened with the always-delicious braised chicken over Brussels sprouts, which is both a regular dish and a favorite dish among the Roediger House meals. It's what I made for four of us last Friday night, and we ate the heck out of it before slipping up to the 3rd floor to watch the 2018 remake of Suspiria.
"Braised Chicken and Brussels Sprouts," in Everyday Food, Issue 97, November 2012, p. 22.
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