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.
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.
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 Table – Dorie Greenspan’s award winning cookbook. The original recipe was published in the New York Times Magazine book review for Around My French Table.