Lemon Tarragon Chicken
This roasted chicken was pretty good, but not out of this world. I adore tarragon, so it's a little bit of a shame that I didn't adore the dish overall. I drank Milton Peak Chardonnay with it, an inexpensive but nice Australian chardonnay that isn't particularly oaky. It was a good match.
- Lemon Tarragon Chicken with Pan Sauce (Fine Cooking #38, p. 40)
- Mashed Yukon Gold Potatoes
posted by Amy @ 10/16/2005 08:13:00 PM
2 Comments:
I was thinking about you yesterday, and wondered if you went with the tarragon. I was out gathering basil and all I could smell was my out-of-control tarragon!
Too bad it wasn't better. I wonder why. Remember that one we made with the tarragon pan sauce?
I loved that recipe. I think it's FC#63. That's the flavor I wanted from this.
Post a Comment
<< Home