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If you have plenty of time tomorrow, you may want to wait till then to adjust the seasoning, because the flavors will continue to develop and improve overnight. I would guess more meaty richness would come through and the brightness would mellow.
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(Sorry, that last answer was from me -- I was still signed in under another account to post the latest Genius Recipe!)
Careful with the bouillon if a cube or tin - they are over salted. Use a no salt or low salt chicken broth...that will let the chianti flavor come through better. Add salt if needed at the last minute.
A trick borrowed from applesauce cake (only crazier).
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