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Luxury on a Budget: Roast Chicken With Light-Bodied Reds

Issue: April 30, 2007

Simple roast chicken and fruity red wine are a classic combination, the star of many a French bistro. This basic recipe, along with a creamy potato-chickpea puree side dish, will make a meal that's a great match for any of the light-bodied reds on our values list.

For the full article, check out the new issue of Wine Spectator, on newsstands March 15, 2007.

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