January 13, 2012

FFwD: m. jacques armagnac chicken

I don't know what happen to my chicken, but it came out of the oven basically the same color as when it went in???  I covered it with foil and then the lid to make sure it had a tight fit, mystery.

This was a very easy dish to make, I always love a meal made in one pot.  I used Cognac instead of the Armagnac because for some reason we had 2 bottles of it in the panty and we don't even drink Cognac, yet another mystery ;o)  I didn't have any prunes, but I did throw in some dried figs I had from the holidays.  The chicken was very tender and the sauce did have a nice flavor.  Just OK for me on this one.

Happy French Friday!


All tucked into the veggies, ready for the oven...

What happened??  Where's my golden, crispy beautiful skin??

Last week's roll still looks good?  Just kidding,
I made everything last Sunday ;o)

16 comments:

  1. I had a similar problem and just put it back in the oven uncovered and it came out looking great. Seemed liked lots of us had that problem.

    I did love the flavors.

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    1. I didn't think of that until after I cut into my chicken :) Glad to hear I wasn't the only one that had trouble with the browning. Glad you enjoyed it!

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    2. I think it needed to be a uncovered a bit to get some browing. I put a little butter under the skin and was able to get some browning from that but not the same as if you had roasted uncovered.

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  2. PS, how did you add the reply button on blogger? I haven't been able to find that option like they have on word press - do you mind sharing?

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    1. I wish I could say it was something I figured out on my own. But, when I replied to your comment, that was the first time I'd ever seen that, funny! Sorry I can't be more help. I have had luck figuring out stuff just by googling the question I had.

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  3. Sorry you were not too impressed with the browning effect. But at least you enjoyed the flavor.
    It really was an easy dish, and I know that I will be making it again. Mine was not browned,
    but the broiler helped on this one. Your veggies look great.

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  4. Yep...I need that "done" look for the chicken to be appetizing. I cooked this meal about twice as long as Dorie suggested...it was falling off the bones, but it got a little color. I could not have eaten it otherwise.

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  5. Maybe you got cognac for the Bistrot Paul steaks? That's when I got my first bottle! I'm sure that if there's a second edition of Around My French table, Dorie will add a step for uncovering the chicken for a bit to allow it to get some color.

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  6. Ha ha - I would have eaten that roll even if it was a week old - we LOVED the brioche :) The chicken, not so much. I am all in agreement of it being juicy- I just prefer mine crispy too. Expectations took a hit once again. LOVE your idea of figs- well played :)

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  7. Mine wasn't brown either, but it was so darn tasty that I was willing to overlook the color.

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  8. No browning for mine either, but the benefit was not being tempted by crispy skin! We liked how juicy it turned out and the flavors, so it was a win. Yours looks lovely.

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  9. My chicken didn't brown either but it was so moist and tender we didn't care! Figs sound like a great addition!

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  10. You were totally not alone with the pasty chicken. All that matters is that it tasted good :-)

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  11. Robin, My chicken didn't brown much, either...but it was delicious! Your dinner and brioche look wonderful!

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  12. I've read several folks with the pale chicken problem. I had to roast mine about ten minutes longer than Dorie suggested to get my color. I've read that some people also took the lid off for about five minutes to help with coloring. But, I wouldn't care either way as long as it tasted fantastic!

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  13. I haven't seen a single person who got a nicely browned chicken when they opened the pot. Not sure what Dorie did differently. I was happy with the flavor though. I added prunes, but your figs sounds like a great alternative.

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