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Easy
Take a young chicken and stud it with several sprigs of rosemary and with a clove of garlic cut into four or five pieces. Put on the fire with a little finely minced lardoon and season inside and out with salt and pepper. When it has browned all over, add chopped, seeded tomatoes, and when the tomatoes have dissolved moisten with broth or water. In a different pan, brown some raw potato wedges