It's been another busy week around here so I'll keep this short. We loved this recipe. It reminded me of one of my favorite dishes from growing up. We didn't eat very much meat at our house, but for Shabbat dinner on Friday nights my mom would often make chicken. My favorite was a baked chicken dish with potatoes and carrots. I never gave too much thought to what was in the dish, and I was shocked when I finally asked my mom for the recipe and it involved onion soup mix and apricot preserves. My mom shops almost exclusively at the organic co-op, and almost never uses packaged anything! This was almost as shocking as the time I discovered that she made my favorite chocolate cake by adding an extra cup of chocolate chips to a boxed cake mix...But anyway, I have no problem reaching for packages when I'm short on time, and I still love that chicken!
This chicken was certainly more sophisticated than my childhood favorite, but also very comforting in a way only meat and potatoes can be. I loved the complexity that the armagnac gave the dish, and I also liked the addition of the prumes. I'm curious to see if buying armagnac was really necessary. I wasn't planning on it but I was out of cognac anyway so I decided to give it a try. I also really loved how easy this dish was - I set it up and then had plenty of time to make an onion soup for later in the week and the Quarter-Quarts cake (which I'll write about next time) while the chicken baked. We almost never eat in front of the TV, but we made an exception this Sunday so we could watch the end of the Broncos-Steelers game (I don't even know what to say about Tebow), and this was a perfect easy and comforting meal to end the weekend. I also thought the leftovers held up very well - maybe even improving.
|Chicken out of the oven|
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As part of my goal to catch up on all the recipes everyone made before I joined FFWD, I made the Spiced Butter-Glazed Carrots to go with our dinner on Wednesday night. We loved these - I really thought the cardamom added a lot. They were much more interesting than my usual glazed carrots (not that there's anything wrong with those!). I served it with some string beans, and an onion soup.