Deglaze with white wine and water, add a bouillon cube, rosemary, salt, and pepper, and let the sauce simmer until reduced ...

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This elegant spin on the French classic swaps steak for crisp-skinned chicken thighs simmered in a creamy peppercorn-Cognac sauce that’s bold, rich, and effortlessly luxurious. Breana Lai Killeen, M.P ...