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cooking.nytimes.com
Here is a rich and peppery stew that hails from the coastal plains of the Carolinas The name derives from the way in which the pieces of chicken sit in the pot, like hummocks in a bog It has since spread across both North and South Carolina, according to Kathleen Purvis, the food editor of The Charlotte Observer in North Carolina
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This recipe introduces a twist that i haven´t seen anywhere else on the web, is that it icludes bacon, ham and onion. This is a great recipe to make with someone...