Sunday 20 December
Also in the freezer: a package of ZHOUGH, neatly labeled "ZHOUGH" so we could remember how to spell "ZHOUGH" and look it up on the blog to see what we did last time with ZHOUGH. It worked so well last time, we repeated it: ZHOUGH stuffed under the skin of the chicken breasts, sauteed, covered, finished with wine. Then a shot of cream to moderate the zhough and make a yummy sauce for the potatoes.
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