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