Think of today’s recipe as the soup version of the classic Provençal dish Poulet à l’Estragon. Traditionally, the French dish is comprised of chicken parts, simmered in a lardon and mushroom sauce finished with creme fraiche and, of course, fresh tarragon. It’s easily one of my favorite dishes. Today’s Creamy Chicken Tarragon Soup is very much inspired by this timeless classic but it has a second muse: a can of condensed soup. Confused yet? Don’t worry, all will be revealed and no, no cans of soup were harmed in the making of this, well, soup. Let’s dive right in!
Thanksgiving always sneaks up on me. It doesn’t help that I’m Canadian, so Thanksgiving falls on the first weekend of October. I don’t know about you but I’m barely over my summer mourning period at that point. And the weather, well that’s a whole other story. I can remember some positively balmy Thanksgivings that made the thought of warm apple cider downright laughable. But yes, the holiday countdown is officially on in my neck of the woods. And whether or not I’m emotionally or spiritually ready, I have to turn my mind back to roasts, mashed potatoes, and all those good festive things. So consider today’s Ricotta Stuffed Roast Chicken as a warm-up.
Summer is in full swing and grills everywhere are getting a workout. Sausages, burgers, and steaks are in high demand right now and it’s not hard to see why. These BBQ staples are near dear to so many people’s hearts. I myself have been flipping more than my fair share of burgers. But I realized the other day that chicken hadn’t graced my grill all that much this year. So I whipped up these Ginger Chicken Thigh Sandwiches to atone for my pitmaster faux pas. This is such a wonderful and effortless recipe and you don’t need much more than a cast-iron griddle or a tiny charcoal grill to pull it off. So whether you’re in a public park or your own backyard, you can totally pull these sammies off.
If you read this blog you know I love a good leisurely cook. I’m sure some would rather call them “cumbersome” or “needlessly complicated” but I stand by the word leisurely. My recipes tend to celebrate the act of cooking, making a meal out of, well, making a meal. But when the summer hits that all goes out the window. If the sun is shining you will not find me assembling agnolotti. What you will find me doing is tossing protein in a hastily prepared marinade before abandoning it in my fridge. And from there the protein is grilled and served alongside a salad I cobbled together from things in my crisper and, hopefully, a glass of cold beer. It’s a whole different vibe. And today’s Sticky Chicken Thighs with Rice Noodle Salad fits very comfortably into that vibe.