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Vinaigrettes aren’t just for salads; they deliver loads of flavor to food without requiring time-consuming stocks and lots of other ingredients, writes chef Sarah Stegner. The chicken recipe she shares in this quick article is brushed with thyme oil and roasted on a bed of vegetables. Once it’s cooked, you blend the pan juices with vinegar and oil and just a few other seasonings for a simple, tasty meal. Don’t let thyme oil throw you; she shares how to make it and, for those less familiar with roasting chickens, information on doing so. Menu suggestions are included.
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