M. Jaques' Armagnac Chicken
by Jacques Drouot
1 Tb evoo
8 small, thin-skinned potatoes, scrubbed and halved lengthwise
3 med onions, thinly sliced
2 carrots, peeled and thickly sliced
1 sprig thyme
1 sprig rosemary
1 bay leaf
1 chicken, 3 1/2 pounds or so, room temperature
1/2 C Armagnac, Cognac, or other brandy
1 C water
Center a rack and preheat to 450. Use either a Dutch oven or a roasting pan tented with foil.
Put dish over med heat and pour in oil. Toss in veggies and coat in oil, adding salt/pepper. Stir in herbs and then push everything to the sides to make room for the chicken.
Rub chicken with salt/pepper and put into the pot. pour Armagnac around it. Leave the pot on the heat to warm the Armagnac.
Cover the dish tightly and roast for an hour - undisturbed.
Transfer to stove and remove lid or tenting away from you. (There will be a LOT of steam!) Transfer chicken to a platter.
Skim off the fat and bay leaf and discard. Turn heat to medium and gently stir veggies to dislodge any that are stuck. Add water, stirring to blend with pan juices. Simmer for about 5 minutes until sauce thickens, then adjust with salt/pepper.
Carve chicken and serve with vegetables and sauce.