Saturday, January 15, 2011
Chicken à l'Armagnac
This is another chicken in a pot recipe, and is not all that much different (but different enough, of course). I remember reading a review of this cookbook, and someone complained that there were three, count 'em, THREE, roast chicken recipes in it. Imagine! They're all unique, but I suppose there are people out there who just run around looking for things to complain about. (Actually, I don't suppose, I know it.)
Now you can sit around and guzzle some vino. You can cook some rice too if you want. Or maybe prepare some filet beans and get them ready for steaming. Whatever you like. I spent my time typing in all this crap (and guzzling vino, just so you don't feel too sorry for me).
The sauce comes out a little thin, so if you want something gravy-like be prepared to add some cornstarch or flour -- personally, I'd be reluctant to upset the flavour balance with the starch, but the soupy factor can be an issue if you don't have rice on the plate to soak it up.
Serve however you please. You can do the slicing and dicing in the kitchen, or arrange the bird and vegetables on a platter and plunk it all down on the table and serve from there. All that matters is that you enjoy the meal, have fun, and feel thankful that we get to do such things. It's recipes like this that keep me from being vegan ... recipes like this, and bacon.
If you have any leftovers, you're set for sandwiches the next day. And be sure to save the bones for chicken stock. Thanks for joining me on the maiden voyage of my blue pot, and bon appetit!!
Now, if you'll excuse me, I'm going to go and watch Starman. Then I'm going to spend the better part of next week saying stuff like "I look like Scott," and "Jenny Hayden," and "What is gas?" and "It's teriffic!", and "Ari-zona." You have been warned.