Hey, it’s the first French Fridays with Dorie of 2012 (for me, anyway)! And this week….M. Jacques Armagnac Chicken. This is a pretty easy and delicious weeknight dinner. I typically prefer roasted-type birds with golden, crackly skin, but to its credit, this was one helluva moist bird. And, with the new year’s resolutions and all, it’s probably best to not be tempted to eat all that tasty, golden, crackly skin.
1. My bird was about 2.75 pounds and I roasted it for 55 minutes. It came out perfectly done and super moist.
2. I used a mix of gold, red and purple potatoes and two rosemary sprigs (no thyme).
3. I added garlic to the pot (duh).
4. I only had fairly cheap brandy. I used that, although, I did contemplate using some marsala wine instead. The cheap brandy seemed to work fine.
5. I wish I had salted everything just a smidge more.
Okay, onward to the photos and here’s a link to everyone’s chicken posts.
Onions, carrots, potatoes and rosemary in the pot. Is there room for the chicken?
Yes. If it’s tiny. Notice the sliced garlic cloves.
I put foil around my
lid nob knob just in case it wouldn’t be oven-safe at 450 degrees F.
After almost an hour…chicken-y deliciousness.
After removing the chicken and adding water (if I had any chicken stock on hand, I would have used that, I think).
Oh look how moist the white meat is!
Plated and ready for dinner.