| http://www.w3.org/ns/prov#value | - From the great food author Elizabeth David's classic book French Provincial Cooking, her chicken sauteed with shallots and artichoke hearts used to be in my repertoire, especially for company. (It was the first meal I cooked for the man who became my husband, it so happens.) But it calls for a whole chicken, cut up (with skin and bones), along with 6 tablespoons of butter.
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