French Fridays with Dorie: M. Jacques Cognac Chicken

M. Jacques Cognac Chicken

Lazy Sundays are the best, especially when they are filled with comfort foods that are easy to make.  This week’s French Fridays with Dorie recipe, M. Jacques Armagnac Cognac Chicken, was a little one-pot wonder that allowed me to put my feet up and enjoy the great smells coming out of the oven.

I know – M. Jacques did not make cognac chicken, he made Armagnac chicken.  Since both cognac and armagnac are grape brandies, albeit from different A.O.C.s (“Appellation d’origine contrôlée” – the location where they are produced), Dorie Greenspan suggests switching the more difficult to find armagnac for cognac or other brandy.  Both appellations are in Southwest France; Cognac borders the Atlantic to the north of Bordeaux, and the Armagnac region lies inland, South of Bordeaux.  If you are interested in how armagnac is made, this link is a great resource.

The ingredient list was simple: onions, carrots, potatoes, herbs, chicken and cognac.

M. Jacques Cognac Chicken

 

Vegetables from M Jacques Cognac Chicken

Since I was feeling especially lazy and we had a late lunch, I took a few pictures of the chicken after it was done, returned it back to the Dutch oven, and left it on top of the stove on low heat.  Hours went by before we sat down to dinner.  The onions had melted almost completely into the cognac sauce, and the cognac chicken was fork tender and delicious. Fork tender is really an understatement.  It was as if we had fast forwarded to the moment when glorious leftovers are reheated.

M. Jacques Cognac Chicken Mush

French Fridays with Dorie is an online cooking club where on a weekly basis, home cooks all over the world post their interpretations of a selected recipe from Around My French TableDorie Greenspan’s award winning cookbook.   The original recipe was published in the New York Times Magazine book review for Around My French Table.

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Author:Adriana

Adriana is a financial analyst by day, avid home cook in the evenings, and food blogger and runner in the strange hours between those two. When not in the kitchen concocting meals and stories to pass around, she is out looking for the next great bite (or the ingredients to make it at home), checking what's new at the market, or planning a trip around great food and wine.

41 Responses to “French Fridays with Dorie: M. Jacques Cognac Chicken”

  1. January 13, 2012 at 7:36 am #

    Yup this was definitely “fork tender” and I did love that the onions disintegrated under the chicken too. The lefotver veggies were pretty scrummy! I still prefer my birt roasted not well, steamed, as I like a bit of colour and crisp on mine. But this was a good starter point for a chicken that, with a few modifications, could become a new fave!

  2. January 13, 2012 at 7:49 am #

    This looks so perfect – I love poultry that almost falls apart on you it’s so tender 🙂

  3. January 13, 2012 at 7:57 am #

    This looks like something I really would enjoy for dinner. I love one pot meals and this has all the makings of a tasty well rounded dish. Glad you enjoyed the French Friday for this week-yum!

  4. January 13, 2012 at 8:42 am #

    Oh, my! That last photo is fabulous…I just want to lick the screen…LOL!!! Beautifully done~

  5. January 13, 2012 at 9:07 am #

    Love the chicken falling off the fork 🙂
    I agree on needing the larger pot – I am pretty sure if I had added the potatoes things would have been waaayyy too snug in there.

  6. January 13, 2012 at 9:42 am #

    What a great idea to let the chicken “melt” more on the stove top! It looks delicious.

  7. January 13, 2012 at 9:53 am #

    We also enjoyed the leftovers – can’t understand why Dorie often says that the recipes don’t taste as good leftover. The sauce, veggies, and chicken just get better. That first photo is so pretty.

  8. January 13, 2012 at 10:11 am #

    Your chicken is gorgeous. Love the photos, love the recipe.

  9. January 13, 2012 at 10:31 am #

    Your first photo is the nicest I’ve seen…looks fabulous! I also love that last photo…says it all! Happy Friday!

  10. January 13, 2012 at 10:48 am #

    This is an awesome dish..the chicken meat was tender and juicy and the carrots , onions and potatoes were full of flavor..yum yum. Love all your photos of this dish…makes me want to make this again ! 🙂 Happy French Friday !

  11. January 13, 2012 at 10:56 am #

    Beautiful photo! I love lazy dishes that don’t ‘taste’ lazy!

  12. January 13, 2012 at 11:30 am #

    Mmmm … you had me at melty onions. I usually roast a chicken after it seems like I’ve been going and going and going for weeks on end. It feels really good to stick a bunch of stuff in the oven, sit back, read, and have an awesome dinner cooking itself.

  13. January 13, 2012 at 12:25 pm #

    We loved this one, too. Wonderful flavor, texture & aroma – great all the way around

  14. Erin E
    January 13, 2012 at 1:23 pm #

    Beautiful! Looks delicious!

  15. January 13, 2012 at 1:29 pm #

    Nice to know that this is one dish that can be ready when you are, instead of the other way around.

  16. January 13, 2012 at 1:58 pm #

    Apparently what I’ve been telling myself about chicken not being photogenic isn’t true! Yours looks delicious and beautiful!

  17. January 13, 2012 at 2:10 pm #

    That is one tantalizing fork! I love that you were able to make this and forget about it until you were ready to eat! Great link on how Armagnac is made 🙂

  18. January 13, 2012 at 2:17 pm #

    Looks beautiful and delicious. What wonderful photos!

  19. January 13, 2012 at 2:19 pm #

    Yu-uum! How did your pictures come out so great? Nice light! I love this recipe. I’m glad you do too!

    • January 13, 2012 at 2:39 pm #

      I cooked on Sunday afternoon to take advantage of the natural light for pictures. The place-setting with the chicken? Took that picture in a coffee table on a little room I have on the front of the house. It was already dark by the time I took the last one, so I did a wee bit of editing on Aperture for white-balance purposes.

  20. January 13, 2012 at 4:15 pm #

    You have the most beautiful picture of the finished dish that I have seen! Really, really delicious looking. You’re making me hungry for more!

  21. January 13, 2012 at 5:33 pm #

    Mmmmm, this looks delightful – and slow cooking on the stovetop was a great idea.

  22. January 13, 2012 at 6:26 pm #

    Yes, this was the perfect lazy day recipe. So darn easy and so darn tasty. Thanks for the extra info on cognac vs. armagnac, i didn’t even bother to look up exactly what armagnac was, I just reached for the cognac.

  23. January 13, 2012 at 6:40 pm #

    I adore the airy prettiness of your first photo! Thanks for the information of where Cognac and Armagnac are produced. And now we know how the dish would turn out if we leave it on low for hours!

  24. January 13, 2012 at 7:19 pm #

    Looks beautiful and a relaxing Sunday to top it off, perfect!

  25. January 13, 2012 at 8:54 pm #

    Looks great and nice research!

  26. January 13, 2012 at 9:51 pm #

    You called it right. This is definitely a one pot wonder, perfect comfort food. I loved the way those onions melted into sauce. I can’t wait to make it again.

  27. January 14, 2012 at 12:19 pm #

    My goodness your chicken looks terrific! I agree – there’s really nothing better than a chicken roasting on a Sunday afternoon. We loved this, and also agree that the onions melted into the sauce really made it tasty….mmm

  28. January 14, 2012 at 1:26 pm #

    Delicious looking and fork tender, indeed!

  29. January 14, 2012 at 2:51 pm #

    What a great idea to leave it on the stove all afternoon! We thought this chicken was even better the next day.

  30. January 14, 2012 at 2:53 pm #

    Stunning photos – you really captured this one perfectly ! And thanks for sharing the great info (and link) about the cognac/Armagnac. Makes me want to go back to France….Now that I know this is going to end up “blond” as you so aptly described it…I may revisit it with the COSTCO chicken again. Can not thank you enough for jogging my lousy memory about this little treats – I have bought that little triple pack of organics on many occasions.

  31. January 14, 2012 at 6:31 pm #

    Beautiful photographs; I can almost taste that last one. Great to know that it can sit on top of the stove on low. Put my chicken back in the oven on a tray while I baked bread pudding to brown it up. After carving the chicken I put it back in the pot with the sauce where it stayed in a low oven until dinnertime.

  32. January 15, 2012 at 12:08 pm #

    Your photos look amazing, looking at the pics makes me want to make it again. I too try to do it on the weekend to capture the light.

  33. January 15, 2012 at 6:23 pm #

    Your presentation was so much better than mine. Next time, I would use a bowl, for sure. And, I served huge portions, it was so good. And, nutritious. And, low-in-calories. Loved it, just as you did.

  34. January 16, 2012 at 5:13 pm #

    Did a great job on this…you made me hungry….

  35. January 16, 2012 at 10:24 pm #

    “That lazy chicken”
    Glad that was not about you!
    Leftovers, sublime!

  36. January 17, 2012 at 2:23 pm #

    This looks WONDERFUL! Think I’ll have to try it!

  37. January 19, 2012 at 12:37 am #

    Your post had me drooling all over again for this recipe and wanting to rush back to the kitchen and leave it on the stove until it was fork tender.

  38. January 24, 2012 at 11:31 am #

    I just love cooking chicken this way – for hours with delicious vegetables and butter. It looks amazing!!

  39. May 26, 2012 at 6:00 pm #

    i finally posted on this one. I’ve made it a few times, but never got ’round to writing it up. I used Cognac, too – Armagnac was an outrageous price at our local liquour store. I couldn’t believe how good this was. I think the onions really make this dish, too. The sound of them melting into the sauce sounds heavenly!

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