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Chicken Pot-au-Feu

3.2

(18)

We recommend using the freshest watercress possible — if not at its best, it can give the sauce a slightly bitter taste. (Try hydroponic watercress; it's generally better than conventionally grown supermarket cress.)

Tanis suggests skimming all the fat from the cooking liquid and serving the broth as a first-course soup, garnished with toasted slices of French bread.

Cooks' notes:

• Stuffed and seasoned uncooked chicken can be chilled, loosely covered, up to 1 day.

• Watercress sauce can be made 2 hours ahead and chilled, covered.

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