M. Jacques Armagnac Chicken

Posted January 13th, 2012 by marcella and filed in food

Can you believe it?  I actually made the French Fridays with Dorie recipe two weeks in a row!  This week the chosen recipe from the Around My French Table book is M. Jacques Armagnac Chicken.

I happen to love roasted chicken.  It seems we are always trying new variations when we find them in various cookbooks.  This is a super simple recipe so if you think roasting a chicken is too tricky, this recipe is a good place to start.

First some vegetables are cut up and tossed in a dutch oven or other large pot with some olive oil and given a stir. Fresh herbs are added and the chicken is placed on top.  A little armagnac is poured over top.  This is where I departed from the recipe.  Not being a drinker, I can really taste the alcohol in recipes so I always cut the amount used down. Not finding armagnac in my husbands cabinet we used brandy instead.  So,  we replaced 1/2 C armagnac with 1/4 C brandy and 1/4 C chicken broth and we were on our way.

Chicken with Armagnac ready for the oven

On goes the lid and into the oven for an hour.  How easy is that?  No basting, to flipping, no fretting.

The recipe than says to take the chicken out of the oven, remove the lid and admire the beautiful golden chicken.  We and the recipe parted ways again.  You see, huge though our dutch oven may be apparently the chicken was just too much for it.  We lifted the lid only to have the lovely, crunchy golden chicken skin stick to the underside of the lid.  We did not have a lovely golden chicken to admire.  We had a pale, naked chicken.

naked chicken

At least we didn’t have to feel that it was just too pretty to eat.  Ugly it may have been, but it smelled heavenly!

Carved up it was juicy and perfectly cooked.

To make the sauce the pan juices are skimmed of fat and additional water is added and then simmered until thickened.  We had so much liquid in the pan that it seemed silly to add another cup of water so I just added a little bit and simmered away.  The sauce was very tasty served over the chicken and vegetables.

French Friday's with Dorie Armagnac chicken

See how the other cooks faired with their versions of this dish over at French Fridays with Dorie.

- – marcella

10 Responses to “M. Jacques Armagnac Chicken”

  1. Adriana says:

    Carving poultry is definitely not one of my best kitchen skills. Those slices look lovely! And some of us have been complaining about our chickens not browning enough, and the skin in yours looks perfectly crisp – just not on top of the chicken! ;-)

  2. Eileen says:

    At least you had crispy skin to begin with, even if the pot claimed it! Looks good to me!

  3. Oh I would have cried to see a whole piece of golden crispy skin torn off like that! But yeah, as long as it tastes good, that’s all that matters. :)

  4. Wow – that skin must have been beautifully crisp…but at least the end result is a tasty bird!

  5. Marie says:

    Funny picture of the perfectly crisp and brown chicken skin sticking to the lid! Glad you included it.

  6. Lola says:

    I had pale soggy skin (sounds gross!) so my chicken was served naked too. It was so moist and delicious we didn’t miss it!

  7. Liz says:

    Oh, no!!! But I had to giggle at your pale, naked chicken :) I’m certain it was still fabulous!!!

  8. Betsy says:

    I love roasted chicken too. This version was a winner for sure. I know you lost it, but what do you think you did to get a crispy skin? Everyone else’s was more steamed. I think you get a prize this week.

  9. Cher says:

    At least you had some crispy skin to show for it :-)
    And as long as it tastes good – that’s what matters.

  10. I love your carved up pieces. Looks delicious!

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