Okay, so once in a while I look at my Amazon reviews. To date there are 45 reviews for Radically Simple with an average just short of five stars. And honestly, I don't know more than three of the people who wrote the reviews. But just this morning (and it's still very early), I gazed upon a review written by someone I want to know! Written on May 20, 2011, and titled, "Great Weeknight Cookbook," it goes as follows:
"I am a grad student, wife, new mom, and teacher so my days are pretty packed but cooking dinner is very important to me. This cookbook gets five stars because it has so many delicious recipes that can be easily prepared on busy weeknights. The cookbook also gets five stars because I am a foodie and want to prepare meals that taste complex and are different from the standard fare. The Poulet au Creme Fraiche in particular was super delicious. I have made many chicken recipes that call for some variation of cream and mustard, but never had I made chicken that came out so moist and with the skin so crisp and wonderful. There are a few recipes that call for spice mixtures such as ras el hanout and za'atar and I think these recipes are what some reviewers are complaining about when they say some ingredients are hard to find. But in reality they are easy to make oneself with spices that normally can be found in a supermarket, buy on-line, or if you live somewhere big enough for a spice shop or international store just buy in person. I live in a very small town and these spices are always in my pantry. UPDATE: I just made the Perciatelli with French Breakfast Radishes, Bacon and Greens. This was soooooo good, this recipe alone makes the book 5 stars and a must have."
With many thanks to AnthroWA, she's some busy lady, for taking the time to write a review, and for taking the time to "cook the book." I haven't made the chicken for awhile so guess what I'm cooking tonight? And tomorrow? (Answer: Perciatelli). Poulet au Creme Fraiche (adapted from Radically Simple) Super succulent! My favorite accompaniments are steamed basmati rice to sop up the juices and a simple salad of watercress and orange dressed with walnut oil.
1 cup creme fraiche 1/4 cup strong French Dijon mustard 1 tablespoons fresh thyme leaves, plus more for garnish 1 large garlic clove 3-1/2-pound chicken, cut into 8 pieces
Stir together the creme fraiche and mustard in a large bowl. Add the thyme, garlic pushed through a press, and 1 teaspoon salt. Add the chicken and mix well. Set aside at room temperature for 2 hours or up to 6 hours in the refrigerator. Preheat the oven to 400 degrees. Transfer the chicken, with some of the marinade still clinging, to a rimmed baking sheet. Roast for 45 minutes, until golden and cooked through. Serve sprinkled with thyme. Serves 4