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The New York Times
The New York Times
The New York Times
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Where the conversation begins. Follow for breaking news, special reports, RTs of our journalists and more. Visit http://nyti.ms/2FVHq9v  to share news tips.

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    The New York Times‏Verified account @nytimes Jan 7

    This succulent chicken recipe is as timeless as they comehttp://nyti.ms/2qq7ylZ 

    4:35 PM - 7 Jan 2018
    • 84 Retweets
    • 436 Likes
    • Nives Jimmy Hlas Jawahar cruz mannarie May Kosba Betty Riekkola Robert Pintaric bleuwolf paintings Carol
    15 replies 84 retweets 436 likes
      1. New conversation
      2. Anum Syed‏ @AnumSyed13 Jan 7
        Replying to @nytimes

        You can replace wine with white grape juice; since chicken legs are white meat so white grape juice and red wine can be replaced with red grape juice for red meat cooking as in Stew.

        1 reply 0 retweets 1 like
      3. Warren Twocock‏ @realtworoosters Jan 7
        Replying to @AnumSyed13 @nytimes

        You can, but it won't taste the same

        0 replies 0 retweets 1 like
      4. End of conversation
      1. New conversation
      2. Mohini‏ @perpetuals3lf Jan 7
        Replying to @nytimes

        If only you would make your recipes actually accessible to interested readers without having them have to “subscribe” and sell the their souls to view them 😒 #getwiththetimes #figureitout #NoSubs

        1 reply 0 retweets 1 like
      3. Tweet unavailable
      4. Mohini‏ @perpetuals3lf Jan 7
        Replying to @MJMcLeod64 @nytimes @TheEconomist

        Nahhh TE is well written content that comes from a magazine that runs on subscription revenue. I’m not asking to read NYTimes articles for free but they can at least let me see a fucking recipe

        1 reply 1 retweet 0 likes
      5. Tweet unavailable
      6. Mohini‏ @perpetuals3lf Jan 7
        Replying to @MJMcLeod64

        Obviously lol. TE isn’t Aljazeera, it doesn’t have bottomless coffers from oil. Journalists gotta be paid bruh; those Oxford degrees gotta be worth something.

        0 replies 0 retweets 0 likes
      7. End of conversation
      1. Richelle Bee‏ @richelle_bee Jan 7
        Replying to @nytimes

        How about the recipe author, and all NYT staff, take a few tours of farmed animal sanctuaries, and then the slaughterhouses?

        0 replies 0 retweets 1 like
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      1. Joe‏ @uninformedopin Jan 7
        Replying to @nytimes

        Chicken thighs and breast (preferably organic). How many non organic chickens are running around

        0 replies 1 retweet 0 likes
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      1. Manish Nirankari Kus‏ @NirankariKus Jan 7
        Replying to @nytimes @nytfood

        ooowww

        0 replies 0 retweets 1 like
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      1. Manish Nirankari Kus‏ @NirankariKus Jan 7
        Replying to @nytimes @nytfood

        hhii

        0 replies 0 retweets 1 like
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      1.  🇺🇸DunnBoyVA 🇺🇸 🇮🇱‏ @dunnboyfl Jan 7
        Replying to @nytimes

        @dunngirlfl

        0 replies 0 retweets 0 likes
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      1. Itai Hatendi‏ @Hatendi2018 Jan 7
        Replying to @nytimes

        - http://mashable.com/2018/01/03/packagefree/ …

        0 replies 0 retweets 0 likes
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      1. Maura Halkiotis‏ @halra1956 Jan 7
        Replying to @nytimes

        Made this for dinner tonight. This recipe us a keeper. Yum!

        0 replies 0 retweets 0 likes
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      1. Future Miracle 未ら来る‏ @miraioritekita Jan 7
        Replying to @nytimes

        The New York Times This succulent ◯◯ recipe is as timeless as they come Thank you very much.

        0 replies 0 retweets 0 likes
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      1. Marva's‏ @MarvasPlace Jan 7
        Replying to @nytimes

        YUMmy!!

        0 replies 0 retweets 0 likes
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