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Chicken Tipperary

August 10, 2011

A rather bastardised version of Poulet Vallée d’Auge – using skinless chicken breasts and Magners rather than Calvados. It’s rather delicious and the combination of fresh apple and cider complement each other beautifully.

With a side of fluffy rice

A lovely simple meal that didn’t take much effort to put together: perfect to knock up after an evening out at the cinema.

 

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