I know, I know, this is not the beauty shot that most people would open a post with.
But, there is something I find beautiful about this shot....
|Hellooooo! Here I am.|
So I am stressing WAY less about trussing up the naked birds (but it still totally skeeves me out).
I have other things to stress about.
Like not spilling food on myself at business meetings (been there, done that, will do it again I am sure).
Getting lost while driving around the Houston ship channel during a torrential rain storm (another true story).
Figuring out how to deactivate the "repeat song" function on my i-pod. (Teenager who activated finally showed me how to deactivate it. She was amused).
|Multi-colored carrots. I like.|
Which, at the end of the day are really not huge stressors compared to the "big" things life throws my way.
It's all about perspective, right?
|Lots of onions - but no potatoes... (The potatoes were broth braised separately)|
Let's talk turkey, errr I mean chicken.
Chicken. Vegetables. Herbs. Cognac. (Plus a little seasoning & broth).
Cover it. Throw it in the oven. Forget about it.
Take it out. Let it rest.
I know we've covered this before, but some foods just need to have their beauty rest. Accept it and move on. Cutting into an unrested piece of meat is kind of like taking a toddler out to a nice restaurant during their nap time. Bad idea. Don't do it. Moving on.
Cook down the sauce further if you want to. Or don't. Your call.
Slice and serve.
Life is simple. No stress here.
|Yes, I probably should have sprinkled something green on top to make it pretty...|
The recipe for this Armagnac chicken can be found here on the NY Times Style Magazine website.
This post participates in French Fridays with Dorie. I am sure most of the FFwD'ers remembered to add something green and make it pretty.
Have a great weekend all - and stay warm!