|1½||lb. boneless, skinless chicken thighs, not trimmed of fat, cut into cubes|
|¼||lb. pork fat, cut into cubes (optional)|
|2||tsp. kosher salt|
|¼||tsp. ground black pepper|
|½||tsp. minced garlic|
|1||generous tablespoon minced fresh basil|
|¼||cup canned diced tomatoes, drained|
|1||Tbsp. red-wine vinegar, chilled|
|1||Tbsp. dry red wine, chilled|
|1||Tbsp. olive oil|
This content is from the Matthew Amster-Burton collection.
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