<?xml version="1.0" encoding="UTF-8"?>
<topic>
  <id>472559</id>
  <title>Ideas for deglazed chicken sauce?</title>
  <published_at>Mon Dec 24 18:36:49 -0800 2007</published_at>
  <post_count>1</post_count>
  <board>
    <id>31</id>
    <name>Home Cooking</name>
  </board>
  <posts>
    <post>
      <post>
        <level>0</level>
        <id>3235282</id>
        <content>I made a chicken recipe and ended up throwing what was left over back in the pan to deglaze (basically chicken, onions, garlic, white wine). However, I didn't really have anything in mind for the sauce - any ideas? I've got about a cup or so.</content>
        <published_at>Mon Dec 24 18:36:49 -0800 2007</published_at>
        <parent_id></parent_id>
        <user>
          <id>67324</id>
          <name>wasabe</name>
        </user>
      </post>
    </post>
    <post>
      <level>1</level>
      <id>3235447</id>
      <content>It depends on the side dishes you want to serve - the theme of your dinner. Give us more details.</content>
      <published_at>Mon Dec 24 21:13:32 -0800 2007</published_at>
      <parent_id>3235282</parent_id>
      <user>
        <id>149096</id>
        <name>blue bike</name>
      </user>
    </post>
  </posts>
</topic>
