Way too much sauce and there shouldn’t be any on the main stars, especially the chicken with the crispy skin.
wds1 on
Suggestion: place asparagus on the side to create color contrast and let it shine. No need to hide a vegetarian delight 🙂
DylronHubbard on
Not a fan. Reduction looks thick and gravy-esque like its been thickened with starch. I’d loosen it up. Chicken breast looks like you cut it with a hammer, one nice slice on the diagonal and the skin will stay intact and look more presentable. You can make the asparagus look nice by taking a peeler to the cut end and whitling them into a point, more work but it looks better and adds more colour. Whole heap of brown colours going on here, I ista have the same problem, I’d make a dish and all the delicious things were brown. Sorry to be critical, sure it tastes good
plasticfartfinger on
I’ve been lurking on here for a bit. I think there should be a rule that if you post a comment it should be accompanied by a photo of your shit. Bunch of negative nerds on here😂
LigmaSneed on
I’m not a chef, but considering the chicken and potato are the same color it would be nice to use the asparagus as a color contrast between them. Looks very tasty though.
Hungry_Research_939 on
Just got hungry by looking at that
zeajsbb on
i think it’s beautiful but where are the promised potatoes? not a professional but i’d like to be able to see every element
barcwine on
No sauce on top of crispy skin.
To keep skin intact, cut the chicken skin side down, then flip it.
louellen1824 on
Can I please have a dinner invitation? 😋
MaskedPilot11 on
A little to much sauce should be a discovered flavor instead of overpowering
10 Comments
Way too much sauce and there shouldn’t be any on the main stars, especially the chicken with the crispy skin.
Suggestion: place asparagus on the side to create color contrast and let it shine. No need to hide a vegetarian delight 🙂
Not a fan. Reduction looks thick and gravy-esque like its been thickened with starch. I’d loosen it up. Chicken breast looks like you cut it with a hammer, one nice slice on the diagonal and the skin will stay intact and look more presentable. You can make the asparagus look nice by taking a peeler to the cut end and whitling them into a point, more work but it looks better and adds more colour. Whole heap of brown colours going on here, I ista have the same problem, I’d make a dish and all the delicious things were brown. Sorry to be critical, sure it tastes good
I’ve been lurking on here for a bit. I think there should be a rule that if you post a comment it should be accompanied by a photo of your shit. Bunch of negative nerds on here😂
I’m not a chef, but considering the chicken and potato are the same color it would be nice to use the asparagus as a color contrast between them. Looks very tasty though.
Just got hungry by looking at that
i think it’s beautiful but where are the promised potatoes? not a professional but i’d like to be able to see every element
No sauce on top of crispy skin.
To keep skin intact, cut the chicken skin side down, then flip it.
Can I please have a dinner invitation? 😋
A little to much sauce should be a discovered flavor instead of overpowering