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3 pounds pork shoulder, cut into cubes.

Add the tomato paste and wine and cook until the wine is nearly evaporated.Add the herb sprigs and olives and season with salt and pepper.

Nestle the chicken in the vegetables, add the stock, and bring to a boil.Cover tightly, transfer to the oven, and braise until cooked through, about 30 minutes.. Return the saute pan to the stove and boil over moderate heat, uncovered, until the sauce is thickened slightly, about 10 minutes.Discard the herb sprigs, stir in the vinegar, and serve..

Originally appeared: November 2006.(Keep screen awake)., cored and quartered.

vegetable broth.

or water, divided.Before the snacks even hit their table —.

It was very emotional; everyone clapped and cheered.But more dishes started arriving, and they were eating nothing, overwhelmed in premarital bliss.

He shouldn't have proposed at the beginning of the meal.They ended up getting everything to-go.