RecipeMuncher

Just call me Doubting Thomas. I wasn’t convinced, but, as usual, I am ready to try, and will happily admit if I am proved wrong. How could I cook skinless, boneless chicken breast fillets for an hour, and end up with something that is still worth eating? We were about to find out. I had turned, once again to Tessa Kiros. This time, the book was Venezia, a gorgeous book to look at, and especially treasured as it was a gift from a friend made through Nigella.com. The dish in question in (...)