Quick post about a very good dinner

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.