Cut a fat chicken into pieces at the joints and let stew, seasoning well with salt and pepper. clove of garlic sliced thin. Temp at 170F, Drain off 1/2 the Liquid. Then add some small whole pearl onions, some cauliflower, mushrooms, and 1 cup of small peas. Take the grease off from the liquid add some 1/2 of leftover wine. Add it back in. Let all cook until tender; then serve hot on a large platter.
Hope you enjoy!
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Chef Murph
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