Not a pretty chicken, but an excellent chicken. Or, as Dorie Greenspan describes J. Jacques' Armagnac Chicken: "une petite merveille." You put potatoes, carrots, onions, herbs and your seasoned chicken in a pot, add some brandy (or Armagnac), and bake, covered, at high heat for an hour. Could hardly be easier. The chicken (recipe found on page 204 of Around My French Table or here) comes out silky and tender, the potatoes come out infused with flavor, and all you need to complete the meal is a salad. I served it with this brussels sprouts salad, which I have now made twice and love inordinately.
I am glad the dinner tastes delicious! I have some Armagnac that I bought for a leg of lamb (and late night drinking) and think I'll give it a try.
ReplyDeleteI read the recipe and was surprised that she expected the final product to be brown. I'm wondering if there is some sort of trick she hasn't shared.
Deane -- I know, my chicken was very pale and it had the "flabby skin" problem that turns me off from braised chicken.
ReplyDeleteBut it tasted so delicious.
in "ad hoc at home" keller solves the dreaded flabby skin problem by broiling the bird, albeit individual thighs, for a couple of minutes (crispy braised chicken thighs, p. 30)
ReplyDeleteHi, Tipsy. I enjoy reading your cooking reviews, but must confess I especially love reading when you put "pieces of your life" in your writing. I am not talking about "invading your privacy" (or maybe I am?), but just the small things you share, like the comments your children make about what you cook ("eggy" on your last post made me smile), or your son pictured with his nose in a book/not talking to anyone during a family vacation, or your daughter's quest for the perfect chocolate chip cookie recipe. I love reading about your goats and chickens, too. The whole thing makes me feel like I'm reading "a friend's comments" on a cookbook, instead of a "professional writer" - if that makes any sense. (Yes, I know you are a pro - I discovered you from a Slate article you published; this is a "style" thing, and I just thought I'd share my thoughts with you.) Oh, and I want to know whatever happened with your Uncle!!! :) All the Best, Ida
ReplyDeleteThank you for including the photo of your chicken. Mine was also pale, which wouldn't have worried me except for the pointed directive to admire the brown color. (Well, I shouldn't say "wouldn't have bothered me" but it may not have been as surprising.) I tried it with some ancient flaming brandy (which I did not set alight of course) and am looking forward to enjoying it for dinner. It smelled so good cooking here on our snowy day. Thanks!
ReplyDeleteFine information, many thanks to the author. It is puzzling to me now, but in general, the usefulness and significance is overwhelming. Very much thanks again and good luck!
ReplyDeleterecipe