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    "result": {"data":{"post":{"id":"cG9zdDoxNDYz","uri":"/recipes/view/poulet-vallee-dauge/","excerpt":"<p>Cook Time: 60 minutes Servings: 4 Submitted by quickchef INGREDIENTS 2 pounds chicken breasts or thighs 1/2 cup butter 2 tablespoons brandy (will be ignited) 2 tablespoons chopped chives or green onion tops 2 tablespoons chopped parsley 1/4 teaspoon thyme 1 teaspoon salt pepper to taste 1/2 cup sauterne wine 1/2 cup heavy cream DIRECTIONS [&hellip;]</p>\n","content":"\n<blockquote class=\"wp-block-quote\"><p>Cook Time: 60 minutes</p><p>Servings: 4</p></blockquote>\n\n\n\n<p class=\"has-small-font-size\"><em>Submitted by quickchef</em></p>\n\n\n\n<p class=\"has-medium-font-size\"><strong>INGREDIENTS</strong></p>\n\n\n\n<ul><li>2 pounds chicken breasts or thighs</li><li>1/2 cup butter</li><li>2 tablespoons brandy (will be ignited)</li><li>2 tablespoons chopped chives or green onion tops</li><li>2 tablespoons chopped parsley</li><li>1/4 teaspoon thyme</li><li>1 teaspoon salt</li><li>pepper to taste</li><li>1/2 cup sauterne wine</li><li>1/2 cup heavy cream</li></ul>\n\n\n\n<p class=\"has-medium-font-size\"><strong>DIRECTIONS</strong></p>\n\n\n\n<p>Brown the chicken in butter in skillet.  Simmer, uncovered for 15 minutes, turning occasionally.  Pour brandy over chicken and ignite.  When flames die, add remaining ingredients except cream.  Cover; cook until chicken is tender, about 45 minutes.  Place on platter.<br>SAUCE: Add cream slowly to drippings, stirring quickly.  Blend until smooth.  Pour over chicken or serve separately. Add grated orange rind for flavor.  Serves 4   </p>\n\n","title":"Poulet Vallee D’Auge Recipe","date":"January 01, 2019","categories":{"nodes":[{"uri":"/recipes/view/category/chicken/","name":"Chicken"},{"uri":"/recipes/view/category/cuisines/","name":"Cuisines"},{"uri":"/recipes/view/category/french/","name":"French"},{"uri":"/recipes/view/category/meat-fish-seafood/","name":"Meat/Fish/Seafood"}]},"featuredImage":null}},"pageContext":{"id":"cG9zdDoxNDYz"}},
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