M. Jacques Armagnac Chicken is the perfect dish to represent the the intent and beauty of Around My French Table; food that pairs the elegance and technique of French cooking with the comfort and warmth we enjoy sharing food with those that we love the most.
This is as simple as throwing a chicken into a pot with some vegetables and wine, slapping a lid on and then letting it cook for an hour. In re-reading the last sentence, the visual I paint is of one rushed/possibly angry cook. A self-portrait, perhaps? Dorie would have written something like: A well-seasoned bird is lovingly nestled on a bed of vegetables that have been gently tossed in oil and kissed with herbs. Cover the pot with a lid and place in a piping hot oven for an hour while the flavors marry and mingle. Oh-so-carefully remove the lid and stare in wonder at the terra cotta color of the chicken as you breathe in the lovely aroma from the sauce that was magically created.
Please, please know that I'm not making fun of Dorie. Nor do I think I could write as beautifully as she does. Her incredible ability to write recipes that give the reader the feeling that she is standing there beside them is why she is my absolute favorite cookbook author.
The wine here is armagnac but I wasn't willing to shell out $$$ for a bottle of booze that I may never use again and used Dorie's option of brandy. I don't particularly like prunes, but wanted to try using some here. As luck would have it, earlier in the week a co-worker was walking around offering up individually wrapped prunes as a snack (so many jokes there but I'm going to leave it). I took four and used them here. They didn't melt into the sauce as Dorie said they may, but they did impart some sweetness.
My chicken didn't brown up as well as I had expected but was tender and juicy. I have a terrible time skimming fat (again, using incredible self control to leave the obvious jokes alone) and just left it in. The vegetables and the sauce were the best parts of dish. Perfectly cooked, the veggies were super flavorful, especially when scooted around in the sauce.
Easy, elegant, and French. Like I said, the poster child for Around My French Table and Dorie herself. You can find the recipe here.
To see the lovely creations prepared by rest of our group, visit French Fridays with Dorie.
Your platter of roasted chicken and veggies is looking very good! I was just thinking that I used the fat separator that I use for the gravy at Thanksgiving to strain the sauce from the pot. We liked this recipe and I will make it again.
ReplyDeleteI wanted a browner chicken, too...but overall a delicious, easy dinner!
ReplyDeleteI agree, the vegetable were the best part of this meal...glad I threw in extras. I like a more "done" looking chicken, but this juicy chicken did have delicious flavor. I'm sure we'll make this one again.
ReplyDeleteI think a lot of us had the same problem with the chicken not browning. You were not making fun of anyone - that's why we enjoy Dorie's writing voice!
ReplyDeleteI love your version of Dorie's writing - I couldn't help but laugh! Especially since I thought this chicken was for the days when the brain neurons don't want to connect and you stay in PJ's all day.
ReplyDeleteYou're right--this recipe represents all the things I like best about this book. Simple ingredients (well, if you don't shell out the big bucks for armagnac), cooked well. Yum. I love this one.
ReplyDeleteIS it wrong that I didn't separate the fat out? There wasn't that much, and it seemed like more hassle than it was worth! I didn't find the sauce terribly faty, but it was very flavorful!
ReplyDeleteI absolutely love the formal presentation in your first photo! The polished serving fork and s&p shakers are so pretty. And your Dorie "impression" is spot on! :D
ReplyDeleteI didn't skim the fat off myself--and I'm supposedly on a diet.
ReplyDeleteHi, Candy. We loved this, too. Instead of trying to describe it, I just chose to call it "Magical!" We used this strainer/fat skimmer from OXO: http://www.oxo.com/p-499-fat-separator-4-cup.aspx and it worked great.
ReplyDeleteHave a great weekend!
Love your Dorie impression! I didn't bother skimming the fat either. There just wasn't much of it, even once it chilled for leftovers. I'd call this recipe a winner.
ReplyDeleteI have a hard time skimming fat too. Its good to read the comments here and see how many others find it difficult. I usually do what Susan did and use the fat separator!
ReplyDeleteLovely looking chicken! I didn't skim the fat off mine either ;-)
ReplyDeleteOh this chicken is beautiful! I've been looking at many of these recipes in the blogging world and your chicken actually browned pretty nicely compared to most! I bet that sauce was heavenly! However, as luck would have it...I have a package of pork chops I don't have a clue what to do with....and so I'm heading on to your previous post for the pretzel crusted pork chops! All your food looks so amazing!!! : )
ReplyDeleteLovely post and lovely chicken :) I started to skim off the fat too, realized my fat skimmer was still in Vermont and decided to let it go. Hubby thought it looked fine as well. My only regret was that I did not add in more veggies - the liquid could have taken it and we enjoyed the veggies as much as the chicken. Would still have personally preferred a more "crispy" bird, but can't deny that this was moist. And I love your little silver topped salt and pepper !
ReplyDeleteI can't remember what we did with the sauce - I think I used the broth from the braised potatoes instead...
ReplyDeletePrunes are a magical ingredient, by the way. (With or without the puns...). They do add a layer of flavor that no one can quite put their finger on.
Cute post
None of our chickens browned with the use of the lid, so its all to be expected :) Still, it sounds like you had a great time with it and loved the end product, so maybe this is a make-again dish for you too?
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