Comments on: Recipe | Chicken with tarragon and cream

By: jamesramsden

jamesramsden — Wed, 08 Sep 2010 16:38:34 +0000

In reply to Lizzie. Challenge accepted. Don't you f**k it up though by suggesting something silly.

By: Lizzie

Lizzie — Wed, 08 Sep 2010 15:21:53 +0000

I think next time you should make a meal with ALL the suggestions of ingredients you get…

By: jamesramsden

jamesramsden — Fri, 27 Aug 2010 08:43:30 +0000

In reply to miss south. Oh that sounds really lovely, J

By: jamesramsden

jamesramsden — Fri, 27 Aug 2010 08:42:37 +0000

In reply to Clive Coombs. That is some serious tarragon lovin'...thanks for the tip, J

By: jamesramsden

jamesramsden — Fri, 27 Aug 2010 08:42:13 +0000

In reply to Bailey.

Thank you! Not sure spectacular is the right word – incredibly simple and ‘old school’ but perfect for a rainy evening.

By: Bailey

Bailey — Thu, 26 Aug 2010 15:21:41 +0000

This looks absolutely spectacular!

By: Clive Coombs

Clive Coombs — Thu, 26 Aug 2010 11:54:50 +0000

Glad to be of service! Tarragon is my ‘Herb of the moment’ and I have been using quite a bit over the last week or so, methinks my poor wife is getting a tad fed up (pun intended!). I made a tarragan and garlic crust for a whole chicken, which I stuffed with quartered lemons, halved small onions, and more garlic, last week. Tarragon worked well with my pasta dish:Cappaletti Prosciutto with shallot/red onion/white wine & cream sauce tarragon and fresh chilli, and tonight I am going to use Tarragon when I lightly poach some un-dyed haddock fillets.

By: miss south

miss south — Thu, 26 Aug 2010 11:42:54 +0000

Great minds. I used the last of the fresh peas to make a tarragon and pea pesto for pasta last night for a fresh, but autumnal feel.

I wish I’d had this instead. Sounds perfect for a night in!