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| M. Jacques Armagnac Chicken-heaven in a Dutch oven Incredibly easy and equally delicious...I think we have a new staple in our house. The most difficult thing about this dish is finding the bottle of Armagnac. I went to a local liquor store, which is generally pretty well stocked. After meandering the aisles for the better part of 20 minutes, I finally decided to ask...."Do you have Armagnac?" Yes they did...on the highest shelf in the furthest reaches of the store I found three options-atop the zillions of Cognacs. Interestingly, Armagnac is similar to Cognac in that it is a brandy distilled from grapes, but the makers of Armagnac tend to be small producers whereas Cognacs are made by the big name liquor producers. Armagnac has a sweet, flavor that is complex, and in this dish, lends a unique flavor that infuses the dish. It is somewhat indescribable, though AMFT describes it as prune-like. This may not sound appealing to some, but I assure you the end result is delicious. I really enjoy complex recipes from time to time, but there is something great about a recipe that pretty much tells you to throw everything in to a pot and bake it for an hour. This is the best kind of lazy Sunday recipe, that has a surprisingly elegant taste. Onions, carrots and potatoes go in the bottom of the pot and the Armagnac is poured around them. The vegetables become infused with the flavors from the brandy, the onions and the seasonings from the chicken. The carrots, in particular, took on this amazing sweetness. I will be adding more carrots next time I make this, because I soon found myself picking them out of the dish! Delicious! As for the chicken, it was incredibly moist and perfectly seasoned. All in all, this recipe is a snap, and versatile enough to be a simple dinner for two or for a small elegant gathering of friends. Bon Apetit! |
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| Armagnac Chicken, just after the lid came off of the pot |
