30 minutes ?? - I don't think so...

First I want to comment on Jeanne's pictures - beautiful! I unfortunately did not take any pictures - of course we all served ourselves from the stove so it doesn't make for a pretty presentation.

Bob gave the meal about a 3.5 and this was even after I strained the leeks from the sauce (he doesn't know they were in there...shhh...) I think I would give it a 4 out of 5.

I used chicken breasts that were on the bone with skin. The recipe said nothing about bones - just skin. The breasts were rather large so I had to cook them longer and actually wound up finishing them in the oven with the potatoes. They were a bit overcooked and really needed the sauce to make them palatable. The sauce was very good, but my guests felt that it needed a bit more of a kick. I think I went a bit light on the mustard, so next time I will add more.

I would cook the chicken again, but would use chicken cutlets which will allow me to cook the whole dish on the stove top. I also think it would get me closer to the 30 minute meal idea.

Loved the potatoes, but I did make a few changes. First of all, Jaime Oliver - what size is a "bag of potatoes"? I used slightly less than a three pound bag of baby red potatoes. After reading the comments on his web page, I looked up other recipes for the spuds and discovered that most others called for a "long and slow" oven, with the recommendation that the liquids come up to the top layer of the tots. So, I added more milk to the cream and covered the potatoes with foil, cooked for an hour at 325 f. Then I uncovered the dish - added more parmesan cheese and baked another 30 minutes uncovered...delish! Ooops - no 30 minute meal here. At least you can get the potatoes out of the way and into the oven well before your guests arrive. BTW - I left out the anchovies - not a fan! There were plenty of potatoes left over so, I had them for dinner tonight with some ham mixed in and in addition - more parmesan cheese - yummy!

Veggies - Just used fresh baby spinach and it was very good. I microwaved it and added lemon and butter.

I think a pretty presentation would be the chicken cutlets over the spinach with the mustard sauce over all.

Dessert - I used some raspberries instead of cherries, which I cooked down a bit with a little jared preserves. I would do the dessert again, but I like Jeanne's idea of using the coffee liquor.

Can't wait to see what Mary comes up with for September!