tag:blogger.com,1999:blog-490982868559256368.post3060587570124279555..comments2009-12-21T12:02:25.532+08:00PatriCa BBhttp://www.blogger.com/profile/15253488652628099847noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-490982868559256368.post-81439240430047965502009-12-21T12:02:25.532+08:002009-12-21T12:02:25.532+08:00Hi Anne, <br /><br />Yes.. I forgot to type out the word of capsicums which supposed to be added together with onions, you are right!<br /><br />Hmm... I did not use champagne before. I only tried using sparkling wine (Germany Rieslings that tastes lightly sweet) and it turned out very delicious. However, I think it should be no problem using champagne, too, I already can imagine the good taste of this dish with champagne... and it should yield lighter taste as compared to using white wine.PatriCa BBhttp://www.blogger.com/profile/15253488652628099847noreply@blogger.comtag:blogger.com,1999:blog-490982868559256368.post-16019643820709440882009-12-20T10:01:20.104+08:002009-12-20T10:01:20.104+08:00Hi Pat,<br />For this Chicken Saute Provencale recipe, when do i add the red and yellow capsicums? Do I add them together when I add in the onions? BTW, can I champagne instead of white wine for this dish? <br />Please advice. Thank You :-)Anne Leonghttp://www.blogger.com/profile/15758994042546256345noreply@blogger.com