Andrew (13): Why did you give us so much chicken?
Maureen: Well actually, you were only supposed to have a breast each. But the chicken needed to have skin on it, and I didn’t get to Dring’s before they closed, so I had to buy the chicken legs because they did have skin on and the breasts did not.
Andrew: It still looks like a lot of food.
Maureen: Well, it probably is, but the funny thing is if you buy the leg with the thigh and the drumstick, it’s super cheap compared to the chicken breasts.
Nicholas (9): This chicken is delicious!
Maureen: What do you like about it?
Nicholas: Usually, the chicken has some sort of after taste, or some other flavour. This one doesn’t. I like that it’s plain.
Maureen: it’s definitely that. The sum total of its flavouring is olive oil, salt and pepper.
Nicholas: I like it even without the sauce. It’s very very very very very very very good.
Maureen: This is the first recipe from the new cookbook.
Nicholas: That gives me high expectations for the month.
Maureen: It has to be said that you’re not having the full meal because you didn’t want any shallot sauce. Your loss.
Nicholas: It’s not my loss. I think it’s great like it is.
Maureen: I feel guilty about the out-of-season asparagus. Talk about food miles. But it had a sticker on it that said England.
Tim: England? No way. You can’t grow asparagus in England this time of year.
Maureen: I asked and they said it was labeled England because the reseller is English, but presumably it came from the southern hemisphere somewhere.
TIm: That’s pretty cheeky.
Maureen: I agree. I won’t get tricked by the England stickers when I buy asparagus in the middle of winter next time. Would you want me to make it again?
Tim: It’s OK. I know that Nicholas loved it, but I don’t think there’s anything spectacular about this particular recipe.
Maureen: I agree. It’s fine, but meh. This should be an interesting month.
Cook’s Notes: Like I said above, the recipe called for chicken breasts, but I couldn’t find any by the time I went shopping for dinner. (Our local butcher always has them, the local supermarkets do not.) So I substituted a full chicken leg– thigh and drumstick– for the chicken breast. Obviously, it was more fiddly to eat because of the bones, but it was a much cheaper alternative, and I can’t imagine it changed the nature of the recipe that much.