As with so many of the recipes on this site, they are made good because of animal fats! Of course things will taste good with loads of bacon fat, cream and often cheese. One reviewer felt that the flavor of the chicken was actually masked by all of it, and I tend to agree. If you look at traditional French recipes, you'll never find all these lashings of sheer fat on top of one another. Then to go and suggest more bacon fat and cream to the potatoes is simply a lack of imagination.
How about adapting the recipe more according to dgerk's suggestions?
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As with so many of the recipes on this site, they are made good because of animal fats! Of...