On 13/09/2012 11:30 AM, sf wrote:
>
> that ground coriander and tarragon went together so well!
> http://www.foodandwine.com/recipes/chicken-dijon
>
> The recipe was more a series of suggestions than a map because I
> didn't follow it to a T. I didn't have coriander seeds so I used
> ground, thighs instead of legs, vegetable broth instead of chicken
> broth, heavy cream instead of sour cream and didn't really follow the
> proportions as written. I was afraid I'd put in too much Dijon until
> I remembered that I still needed to add the cream - then it was fine.
> Oh, so yummy! I'm going to try that coriander-tarragon combo with
> chicken again.
>


Years ago y wife used a recipe that came out of Gourmet magazine, a
rolled shoulder of lamb, and the inside of it was smeared with a mixture
of crushed coriander, garlic, green onion and butter <?> . It was
incredible. It was so good we had it again and again. I got sick of it,
Maybe it is time to look up the recipe and try it again.