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 Poulet Basquaise and pisotto? It was kind of a risotto, but I didn't do all the stirring, so it was kind of a pilaf. I did start it with shallots, sauteed the rice, added white wine, etc. Then I added a lot of chicken stock, let it go for a while, then added just a bit more stock. Finished it with some basil, a squeeze of lemon, parmesan, and a bit of butter. Turned out pretty good.

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