2012/01/12

It's getting easier... (French Fridays with Dorie: M. Jacques Armagnac Chicken)

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.


...like how I trussed up this stinkin' bird all on my own and didn't freak out once. Like way back when I had to do this...

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. 

Eat.

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!

38 comments:

  1. We loved this one, Cher - I agree, thought, it could have used a little more color! Which your multi-colored carrots add!

    Have a fabulous weekend!

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  2. Great Post! Made me smile to think of all the been there done that things, and stressing out over silly things - like tressing birds. Worst was over Christmas when the poulet chicken arrived with head and feet - inclusive of eyeballs, nails and the earholes...Looking forward to TWD with you!

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  3. I was too lazy to make something green to make it pretty. Yours looks good to me.

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  4. I didn't add any green prettiness. At least your carrots look pretty! Mine all turned kind of gray. I've made this recipe before, and I just love it. Glad you enjoyed it, too, and a big WOOHOO for not getting too skeeved about the chicken. You're growing. :-)

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  5. I'm glad you like it, I will definitely make it again. I like the way you cut the chicken! It's the simple things that make a difference, I think! Stress free dinner that tastes this good, I think I'll keep this recipe in the rotation,lol;-)

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  6. Very lovely and simple meal. Just what I needed this week. I can't think about the raw chicken when I am getting it ready...one of my girls was here and asked if the chicken was "clean" when I bought it, meaning no neck and innards to dig out. Well, I guess it was not "clean" meaning she would not have touched it. I guess I've gotten brave over the years, but really, I just think about other things and have learned to turn off my brain when I have to do these jobs. Your post made me smile. Thanks.

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  7. This look Delicious…You have made it awesome..Totally YUMMO..

    Aarthi
    http://yummytummy-aarthi.blogspot.com/

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  8. This look Delicious…You have made it awesome..Totally YUMMO..

    Aarthi
    http://yummytummy-aarthi.blogspot.com/

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  9. Yeah, something green would have been a good idea. I didn't think about it either. Not the most photogenic meal in the world, but it sure was tasty. And easy, I'll be making it again.

    And you reminded me to be grateful that my chicken came pre-trussed:-)

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  10. Cher you are so funny - this post made me LOL and I have not even had all my coffee yet! Good for you - I love how Dorie makes us do stuff that we would never have imagines doing a year ago - she makes it sound so easy!!! Have a great weekend!

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  11. Funny because I almost picked the same "non beauty" shot for our blog (Nana's photo...no credit taken here :) but I thought - a raw chicken ? Plus I ran into uber problemos with photo uploads this week since I changed up my computer software - just wanted the thing posted ! I think I will revisit this one after all - with my 88 cent sale roasters and make sure to let it rest this time. Glad you enjoyed it- Nana loved it too !!

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  12. What a delicious looking chicken! We really enjoyed this one...such wonderful flavor! Great post! Happy friday!

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  13. So beautifully plated, Cher! And love your list of stressors...LOL.

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  14. Ooh, love the plating! And way to go that extra step and de-skin the chicken. Looks great!

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  15. I'm glad things are getting easier, in and out of the kitchen. Trussing a chicken is one of those skills I still need to practice. I could start by actually buying some twine to do it! (Don't look too close at the pic of my cooked chicken)

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  16. You did a great job trussing your chicken, Cher. I bet the cognac gave this an even richer, and deeper flavor than brandy.

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  17. Gorgeous! Love the various colors of carrots. It was a great recipe!

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  18. Love the different colored carrots! I agree everything is about perspective and this is a great recipe to have in your back pocket for when life truly is hectic and the only thing that will make it better is a home cooked meal!

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  19. Cher...surely this year will be a better year for you :) Your dish looks good with your colored carrots :) You have done a great job trussing the chicken yourself :) i love the chicken skin with the little burnt . I see you have them de-skin which is much healthier:)

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  20. Your chicken is perfectly trussed! And I love those carrots! I'm still pulling carrots from my garden, but I ran out of purple carrots long ago. (Me likey colors. :) )

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  21. Congrats on another successful chicken confrontation! Hooray! And your chicken looks lovely - in my opinion, green things are overrated. :)

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  22. That looks great! Love the multi-colored carrots. Can't wait to make mine tonight!

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  23. I loved this dish, and I think it was mostly because it required very little work. It was a great meal for a chilly evening! I just wish that I had remembered to buy some crusty bread to go with it!

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  24. Cher, everything looks so great! I didn't truss since I stuffed two chickies in one pot...they kind of trussed each other. Love the different colored carrots. I'm ready to eat this one all over again!

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  25. Your carrots look lovely. I was actually surprised at how bland it looked on the plate. I was expecting it to look prettier, but it tasted very pretty.

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  26. I'm impressed with your trussing. Now I sort of see what I was supposed to be doing. Glad to hear that handling a whole raw bird is less traumatic that it's been in the past. I served some green on the side, but green on top would have been pretty. Have a great weekend.

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  27. You're right, it's totally about perspective. Your trussed bird look good and you've come a long way! I'm happy that this dish gave you a moment of peace and I'm hoping 2012 will be a much better year for all of us.

    Pretty carrots~~

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  28. Well done on the trussing, looks perfect! I didn't think the sauce changed after reducing. Good easy meal. Happy Friday!

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  29. Love your trussing, and your multi colored carrots!

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  30. Oh my, how beautiful your bird looks! All trussed up and ready to go. You veggies are lovely too. Glad that you liked this, we did too! Stress-free comfort food - can't beat it!

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  31. Those carrots are gorgeous. We did love how the carrots in this still had beautiful color. Did you grow them yourself? We never see multicolored carrots even at the farmer's market. Husband would love those; I added extra to this just for him. Loved the potatoes in this too. I almost never think to serve potatoes with chicken; it's always rice with chicken and fish.

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  32. You did such a great job trussing. Mine looked a little odd, especially compared, but it got the job done. I don't think I had ever trussed before. I was just glad the chicken did nt come with a little bag of extras inside like turkeys do. THAT skeeves me out. That being said, we enjoyed this dish very much. I am curious about the carrots you used, too. They look great!

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  33. I love the multi-colored carrots, they make the plate so pretty!

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  34. Oh! Iambic verse!
    Are you trying to kill me?
    I am not Shakespeare!

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  35. the multi-colored carrots are so pretty in your dish! nice work!!

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  36. This is definitely one of those "simple is the best" recipes. I loved how simple this was to make and eat.

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  37. Ha! I didn't add green or make mine pretty. It smelled so good, and we were hungry, so I pretty much carved up Lil Chicken and plopped it onto a shallow bowl of the juicy veggie goodness. Yours looks awesome!

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  38. Nice job trussing the chicken! We'll be making this one again and again, I'm sure.

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