Maureen: Making this dish, I feel like we’re newlyweds again and it’s 1995.
Tim: It definitely has a 1990s, or even 1980s, vibe to it.
Maureen: Absolutely. The combination of the parma ham, the boursin cheese and the double cream all lend itself to a “Hey! We don’t care about our health at all!”
Tim: It is good, though.
Andrew (14): Yes, it is.
Nicholas (10): I am not a fan.
Maureen: How can that be? It’s all things that you love.
Nicholas: Nope. I’m not feeling it.
Maureen: It’s been a long time since I used three different types of dairy in one dish, too. That’s something.
Tim: It’s good, but I’m not sure I would want to have it again.
Maureen: I know what you mean. It reminds me a great deal of my mom’s dinner party mainstay of the 1980s– chicken breasts with ham and swiss cheese in the middle, cooked in a sauce equal parts Campbell’s cream of mushroom soup and white wine. Ah. That brings me back.
Tim: Would you want to have it again?
Maureen: I really don’t know. On the one hand, I think tastes really good, but on the other hand, I know it’s not the best thing for my health to eat. It’s a bit of a toss up.
I made this for my lunch today because I was pretty sure that if I served it up for dinner, there would be a minor revolt on my hands. Or, as a friend recently posted on Facebook with a picture of a big beautiful salad: “Better bring my wine to the table because I know everyone else will be whining too.”
This is essentially baked eggs with cream and tarragon and almonds scattered on top. Yum.
The skinny tip is to use a smaller ramekin in which to cook the egg and the cream. I wasn’t sure, however, what qualified as “smaller”, so I used my usual ramekin. I didn’t think my small one would be able to hold the egg and the cream without it spilling over.
It was, in a word, divine. It couldn’t have been more simple: a medium-sized egg swimming in a small amount of chicken stock and cream with bits of tarragon thrown in for good measure.
Will I make it again? You bet. Would I make it for the family? Probably not. I don’t want to have to bring my wine to the table for the whining.
Andrew (12): This is very nice. I would definitely have it again.
Nicholas (9): I’m still eating my corn! I love corn on the cob.
Maureen: Corn on the cob definitely means that it’s summer. Even if it has been raining an awful lot.
Nicholas: Now I can eat the chicken.
Andrew: I would say the chicken is the best bit.
Tim: I liked it, but there was nothing to distinguish it from any other tarragon chicken.
Maureen: 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] but I think I like that version more.
Tim: This one appears to have no unicorn tears added.
Andrew: There were no unicorn tears? That’s a major fault. Like on your driver’s test. If you make a major fault, it’s an automatic fail. No unicorn tears equals major fault equals automatic fail.
Nicholas: When it was cooking it smelled really good and I was really looking forward to it. I expected the sauce to be really, really good but now that I’ve had it, I think it’s just OK. I’m disappointed.
Maureen: I think we all agree about that.
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.
Continue reading ““Chicken Open-Pot Roast” from “Easy Meals””
Andrew (11 — pushing away his plate as he polishes off his dinner in record time): That was really good!
Nicholas (8): This is one of the best things I ever tasted.
Maureen: I agree. This has got to be one of the best chicken pies I’ve ever had. What did you like about it?
Nicholas: It’s got a lot of flavours but not too many flavours.
Continue reading ““Chicken, leek and tarragon pie” from “Good Things To Eat””