A recipe that starts with vegetables, seasonings, fresh herbs being lightly sauteed in a large pot ...
... and continues with chicken nestled in, and cognac poured over it, then baked at a high temperature for a short time ...
... is a recipe that I will have a hard time ignoring. This dish was a soulful, warming, almost stew-like comfort that I'm sure I'll turn to again and again. As Dorie suggested the classic combination of Armagnac and prunes, I put some in the dish just before popping it in the oven. They dissolved down and added a slight sweetness to the sauce that was just perfect. The vegetables cooked just enough to be tender and the potatoes were very soft without being mealy. I chose to use split chicken breasts on the bone rather than a whole, cut chicken simply because no one in my family cares very much about dark meat. The flavor was not compromised and the meat was very tender.
[I'm getting this year off to a rockin' start in that the first two recipes for French Fridays are being posted a week en retard. So sorry. Don't give up on me yet, though ... tomorrow's will be on time!]
If you're new around here or are wondering what French Fridays with Dorie is ... It's an effort to use one of Dorie's recipes from her cookbook Around My French Table each week. The recipes are decided on by popular vote on the website French Fridays with Dorie. Purchase your book HERE and play along! According to the rules of the group, I'm not allowed to post the actual recipe ... mes regrets.)
