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I just bought a new tri-ply saute pan, four quarts, 11" in diameter. Just the right size for braising chicken parts on the stovetop. I'm thinking of chicken paprikash, and a chicken with garlic cloves and vinegar from the Troisgros Brothers. But I can make those with my eyes closed, practically, so I'm wondering what any of you might make to break in a new saute pan. It can be any kind of food, not just chicken, including vegetable recipes.
It's the kind with straight sides, it has a lid, and the interior is stainless, so lemon and wine are fine ingredients.
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