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5

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Total Reviews: 5

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  • on July 15, 2013

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    Not my favorite, I'm sorry to say. I've made so many of her recipes that have become staples of my home cooking repertoire, like her Swiss chard tart, blanquette de veau, milk pork. Of the chicken sautés, her Paprika chicken is my fave! I think there's just too much creme fraische in this. The Paprika chicken only uses 2 tbsp. This uses a whole cup. I think it's too much. It actually smelled and tasted amazing right before the step where you add the creme. I think that's where it went off the rails for me. Next time -- if there will be a next time -- less creme fraische.

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  • on June 02, 2013

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    A new addition for me in the use of tarragon. I loved the aromatic flavor and scent.

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  • on March 02, 2013

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    honestly one of the easiest and best recipes ever, got rave reviews. had some friends for dinner and they all wanted the recipe. served with pasta and it was wonderful.

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  • on September 18, 2012

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    This was by far the easiest and best chicken recipe I have Ever made! I would recommend for everyone to try it ! I made it with chiken breast instead , it was so tender ! I can't wait to make this for a dinner party !

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  • on January 12, 2012

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    This dish was fantastic! It was super easy and tasted great. I did not have a whole chicken. Instead I used chicken thighs only. The sauce was rich and delicious. It did take a bit longer for my sauce to cook down, about 7-10 minutes. I paired it with a Cote du Rhone red for the tarragon. Next time I will pair it with an unoaked Chardonnay to balance the creaminess. Overall, it was wonderful and I will definitely make it again!

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