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The Project: Chicken fricassee with spring vegetables

June 10, 2011 |  1:03 pm

Each Friday, we select a recipe from the L.A. Times Test Kitchen archives that's perfect for weekend cooking -- when you have a little more time on your hands. This week? It's a recipe that will allow you to take advantage of a farmers market find: Chicken fricassee with spring vegetables.

It will take you about an hour to make, but much of that involves stovetop simmering.

If you try this or any other recipes from the L.A. Times Test Kitchen, we want to know about it so we can showcase it on the blog, and occasionally in print. Upload your photos of the finished dish here.


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Photo credit: Rick Loomis / Los Angeles Times