Want to make it yourself? Read the recipe here on the website lovefood.
Maureen: Yum. This is great. We got home late, I threw all these things in a pot, and now we have a delicious dinner.
Tim: I’m amazed at how quickly it all cooked.
Maureen: I know. It was all done in 30 minutes. Believe me when I say this was A LOT less stressful than any of those 30-Minute-Meals of Jamie Oliver’s. I really like it.
Tim: Me too.
Maureen: This is a perfect weeknight dinner.
Nicholas (8): I definitely don’t like it.
Maureen: What don’t you like about it?
Nicholas: The sauce isn’t that good. And then when it goes on the potatoes, which I do like, it makes the potatoes taste bad too.
Maureen: What do you think about the chicken?
Nicholas: I can’t tell you because of the sauce. Right now, I’m trying to hunt down the spots without the sauce.
Maureen: You’d better watch it. You’re going to get a reputation as a picky eater if you keep this up.
Cook’s Notes: Be extra careful when you add the leeks and the potatoes to the pot after browning the chicken. In my haste to eat I was careless, and so a big splash of hot olive oil landed on the inside of my wrist. Ow. The burn is still healing. I still would eat this again, though.
A cookbook a month 
Oh, this looks yum!
It was. Unfortunately, I think I’m going to have a scar to prove how delicious it was!
My hand still has a scar from when some hot butter splashed on me when I was making brioche french toast on christmas morning!
This was fantastic! Delicious with so much flavour for very little effort – a little Dijon mustard was the crowning touch. I’ll be making this one often.
This one is definitely a keeper. I’m thinking about making it again tonight, but only if I can figure out a way for the sauce to not touch any of the components on Nicholas’s plate, since he disliked it so much.
[…] This version is slightly different from the Rachel O Rachel tarragon chicken [Editor's Note: Actually, she's Rachel Allen. But she'll be forever Rachel O Rachel in our hearts] […]