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Quel plat magnifique simple. Made as stated except I cut back on the amount of chicken. And when French Tart says Be careful Flambe she means it LOL I have flambe before but this time WOW LOL I did cook the chicken longer then stated but didn't time it. Plus I sprinkled some Fleur De Sel on top just before serving Served with Pommes Duchesse#365349 and for an appetizer Escargots Gratinés#337715 and a French Baquette for a very nice French meal at home. Made for ZWT 5 French Region for the Zaar Chow Hounds

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wicked cook 46 May 31, 2009

The flavours were awesome, kinda of a BBQ, mixed with paprikash. I did have to bake it for thirty minutes to loose the rawness, and I added some chk stock to keep the sauce from drying up. I covered it with foil for this. Then I put the crumbs on and broiled. I used Gruyere cheese. I made it for my daughter's 39th B'day. There were no leftovers!!!

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conniecooks January 26, 2009

This was delicious. I used 3/4 cup of cognac and I think that's the perfect amount. The breadcrumbs and cheese (I used Emmental) on top turned into a lovely golden crust. I also added a small amount of chopped leeks. I served this on top of rice. I will definately be making this again.

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Queen Dana September 08, 2008
Drunken French Country Chicken Au Gratin