Tarragon Chicken with Anchovy CreamPaul Brissman
Editor's note: The recipe below is from Perfect Parties, by Linnea Johansson.
This is one of the best fried chickens ever. From southern Thailand, gai hat yai is known for its crispy skin, great aromatics, and super juicy meat.
A quick-fix dinner thanks to store-bought tortellini and chicken broth.
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