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M. Jacque's Armagnac Chicken

M. Jacque's Armagnac Chicken Recipe

  • 1 tablespoon olive oil or vegetable oil (I used olive oil)
  • 8 small thin-skinned potatoes, scrubbed and halved lengthwise (I used white potatoes)
  • 3 medium onions, halved and thinly sliced
  • 2 carrots, trimmed, peeled and thickly sliced on the diagonal
  • salt and freshly ground white pepper (I used Kosher salt)
  • 1 thyme sprig
  • 1 rosemary sprig
  • 1 bay leaf
  • 1 chicken, about 3 1/2 pounds, preferably organic, trussed (or wings turned under and feet tied together with kitchen string), at room temperature
  • 1/2 cup Armagnac (Cognac of other brandy) * Use Armagnac if at all possible. It imparts a very different flavor to the dish.
  • 1 cup water
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