I laughed so much making this dinner, Dennis said, “I’m not sure I want to eat something that you’re laughing at that much.”
It’s not that there’s anything particularly funny abut the recipe (the third and final recipe from this book). It’s just that, looking at it, I assumed it was going to be terrible. It wasn’t setting up right, even after I took it out of the oven, and it just looked like a soupy mess.
Don’t worry, though. It’s really good. And if you can hold off eating it for 10 to 15 minutes, it does eventually solidify enough to not look like baked chicken soup.
In other news, Rachael Ray tried to do it to me again. I’m not sure exactly what vendetta lemons have against me, but they are all bound and determined to ruin my recipes with all of their citrusness. When I put the lemon on the salad, it overpowered it. All you could taste was lemon.
I was not going to lose the Lemon War again, so to fix it, I added balsamic vinegar, salt, and pepper to the salad. Dennis loved this. He said it was the best salad ever. He had eaten all of his before the chicken was even done. As such, I’m not going to include the full amount of lemon in the ingredients, and I’ll add balsamic vinegar. It really was a good salad. And good (if ugly!) chicken, too!
Chicken au Gratin
