[treadlightly]

Originally Posted by ApK

Here's my personal favorite:
http://www.marthastewart.com/318705/...oker-variation
I just realized it's missing the traditional lardon/bacon, but it's delicious anyway.

Thanks for the recipe, I made this one tonight. I haven't been very successful reducing sauces in the IP, maybe because the volume of liquid is so large to start with. I should dump half of it and then add the roux. I still prefer using thighs rather than breasts for juiciness in the stewed-chicken-type IP recipes but it was tasty.