YUM. My version of this dish is super-fast to make, yet it successfully replicates the French bistro classic. The garlic, which mercifully doesn’t require peeling, becomes soft and sweet as it cooks. Your guests will enjoy popping a clove out of its skin, and spreading it on a piece of chicken or a crusty hunk of baguette. And just wait until you taste the winey deglazing sauce!
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Here’s the printable: