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Ingredients
US|METRIC
4 SERVINGS
- 56 chicken cutlets (quick-cooking, trimmed of fat and sliver skin)
- freshly ground black pepper (to taste)
- 4 Tbsp. olive oil (cold-pressed, divided)
- 2 onions (peeled coarsely chopped)
- 3 cloves garlic (peeled and minced)
- 1/2 cup dry red wine
- 1/2 cup lamb stock (or beef stock)
- 1 Tbsp. dried lavender flowers (or fresh rosemary leaves)
- 6 cups small potato (washed and peeled)
- 2 heads garlic (cloves peeled and separated)
- coarse salt (to taste)
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