I have a big yellow cookbook that purports to be filled with the best recipes from the history of Gourmet magazine. It's fun to flip through and find what I could do with champignons if I had some. Unfortunately I only have mushrooms in my kitchen. Last night I did find an appetizing and approachable recipe for a chicken stew type of meal. One pot? Check! Bone-in chicken? Check! Not too fancy for me sweet mum? Check! But could I find Gruyere cheese and creme fraiche on a Sunday afternoon? Not quite.
A tiny round of Gruyere cost $5, but hey, that's the price of good food, right? Creme fraiche was nowhere to be found. I grabbed a little jar of Devonshire cream, hoping that would be a good substitute. Well, when I got home to my internet, I found the best substitute was sour cream! So there we go – mostly gourmet chicken stew thing. It was delicious! The Gruyere actually gave it a nice tang. Would I cook it again? Probably. But I would add my own tweaks. The bundle of fresh herbs didn't add much flavour, so I think I'll add some dried herbs next time. And more heat. And maybe a dash of Worcestershire sauce. That's my secret ingredient for adding complexity and depth. Shhhh don't tell anyone!