The former Russia goal tender was stretchered off just before half time after accidentally being upended onto his neck as he punched away a corner.

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Then let it cook from three to six hours until the meat is so tender it falls off the bone and the sauce turns a deep, rich red.

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When the russet sauce is heated through and the flavors have begun to meld, the poultry is returned to the pan to braise, low and slow, until the meat is fall-off-the-bone tender.

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