FFWD – M. Jacques Armagnac Chicken

So, everyone else is posting about Lyonnaise Garlic and Herb Cheese today, but I didn’t find an occasion to make it for more than just Kevin and me, so I’m leaving it for (yet another) catch up post. Instead, today’s recipe is from January and one that I’ve made more than once, but haven’t ever gotten around to posting. (There’s definitely a correlation between bad photos and late French Fridays entries for me.)

A bed of vegetables for the chicken.

I didn’t buy Armagnac for this recipe, as it was a bit expensive, but I substituted Cognac and was very pleased with the results. Since joining this group, roasting a chicken involves much more decision-making for me – the recipes in Around My French Table are so good, it’s hard to settle on which to use. This recipe’s primary virtue is the bed of vegetables that are roasted with the chicken, particularly the onions, which are delicious all by themselves and lend their flavour to the other vegetables and the chicken. The Cognac helped intensify the sauce, which is made very simply with water, herbs and the juices of the chicken and vegetables.

Basting the bird.

This is a wintry recipe, as many one pot meals are, but it’s also perfect for rainy, cool spring weather. If we get another stretch of that this year, this may be on the menu again soon.

You can find many other blogged descriptions of this FFWD recipe here: M. Jacques Armagnac Chicken

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6 thoughts on “FFWD – M. Jacques Armagnac Chicken

  1. @Tricia – Thanks!
    @Adriana – I agree, this recipe is a good starting place for lots of experimentation.
    @Cher – I’d gotten out of the habit of roasting a chicken regularly and now there’s so much I want to try, I could do it once a week.
    @Elaine – that’s one of the dangers of this group for me – reading everyone’s posts makes me want to run right back into the kitchen!

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