Originally appeared: December 2015.In November, we launched.
Whisk in the broth, half-and-half, marjoram, and the remaining 1/2 teaspoon salt.Bring to a simmer and continue simmering until the sauce starts to thicken, about 2 minutes.
Remove from the heat and add the chicken.If using a saucepan, pour the mixture into an 8-by-12-inch baking dish..In a medium saucepan, melt the remaining 2 tablespoons butter.
Remove from the heat and stir in the bread crumbs.Sprinkle the buttered bread crumbs in an even layer over the chicken mixture.
Bake in the oven until the crumbs begin to brown, 10 to 12 minutes..
This satisfying potpie calls for a fairly full-bodied, substantial white wine, such as a Chardonnay from California.Meanwhile, in a large heatproof, microwave-safe bowl, combine the peanut butter with the peanuts and salt.
Heat the peanut butter mixture in the microwave at high power for about 11/2 minutes, until melted and hot.In a small bowl, whisk the vanilla with the baking soda.
As soon as the caramel reaches 285°, carefully stir in the baking soda mixture; the caramel will foam and bubble up..Immediately pour the caramel into the melted peanut butter mixture and, using a heatproof spatula, fold together as quickly as possible.
(Editor: Powerful Thermostats)