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Sunday, March 5, 2017
Chicken Confit With Roasted Potatoes and Parsley Salad
Gentl and Hyers for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Rebecca Bartoshesky.
Chicken Confit With Roasted Potatoes and Parsley Salad
SAM SIFTON
3 hours, largely unattended, 2 servings
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