![](https://culinarytravelsinfrance.wordpress.com/wp-content/uploads/2011/12/11b64-aging-armagnac.jpg?w=320&h=240)
“It makes disappear redness and burning of the eyes, and stops them from tearing; it cures hepatitis, sober consumption adhering. It cures gout, cankers, and fistula by ingestion; restores the paralysed member by massage; and heals wounds of the skin by application. It … renders men joyous, preserves youth and retards senility.”
But wait, mes amis, for the few non-believers amongst you, research conducted by scientists at Bordeaux University in 2007 “suggested” that Armagnac has health benefits finding that moderate consumption can help protect against heart disease and obesity. The research indicated (alright, suggested) that the benefits were derived from its unique distillation process and aging rather than from its alcoholic content. The southwestern area of France, where Armagnac is produced, has some of the lowest cardiovascular disease rates in the world (and some of the happiest people around, if I may add.) I’m only sorry I didn’t start enjoying this little eau de vie sooner.
So it is with the very best of intentions and wishes for your good health in the coming year, that I humbly submit this recipe. Eat and drink and stay healthy. And remember, always eat your prunes with Armagnac!
Chicken with Shallots, Prunes, and Armagnac
Ingredients:
(serves 4)
(serves 4)
1 cup large pitted prunes (about 20)
2/3 cup Armagnac (or other cognac or brandy), divided
2 tablespoons olive oil
1 4-pound cut-up free-range chicken (frankly any chicken, liberated or otherwise) 12 large shallots, peeled
1 1/4 cups organic chicken broth
3 large fresh thyme sprigs plus 1 1/2 teaspoons chopped fresh thyme
1 teaspoon Sherry wine vinegar
2/3 cup Armagnac (or other cognac or brandy), divided
2 tablespoons olive oil
1 4-pound cut-up free-range chicken (frankly any chicken, liberated or otherwise) 12 large shallots, peeled
1 1/4 cups organic chicken broth
3 large fresh thyme sprigs plus 1 1/2 teaspoons chopped fresh thyme
1 teaspoon Sherry wine vinegar
Directions:
Boil prunes with 1/3 cup Armagnac in small saucepan until almost all liquid is absorbed, about 3 minutes. Cover and set aside.
Heat oil in heavy large skillet over medium-high heat. Sprinkle your free chicken with salt and pepper.
Add to skillet, skin side down; cook until browned, about 5 minutes per side. Transfer to plate. Pour off all but 2 tablespoons drippings.
Add shallots; cook until browned in spots, about 5 minutes. Add remaining 1/3 cup Armagnac; boil 30 seconds, scraping up browned bits. Add broth, prunes, and thyme sprigs; bring to boil.
Add chicken in single layer, skin side up, and any accumulated juices. Cover, reduce heat to medium, and simmer until chicken is cooked through, about 17 minutes. Transfer chicken to plate.
Stir vinegar into sauce; simmer until thickened, 3 minutes. Remove thyme sprigs. Season with salt and pepper. Pour sauce over chicken. Sprinkle with chopped thyme.
Serve simply with boiled or steamed baby potatoes. Let them do the all work and soak up the juices. Invite a few friends if you wish to share if not, well its certainly understandable.
Now about those wines and eau-de-vie…
Coteaux du Langedoc-St.Georges d’Orques
Les Deux Rives Corbieres Rouge 2005
Chateau Bois de Lamothe Cotes de Duras 2009
Cote de Beaune (Rouge)
2006 Gouges, Nuits St Georges, Clos des Porrets Rouge, 1er Cru
Les Deux Rives Corbieres Rouge 2005
Chateau Bois de Lamothe Cotes de Duras 2009
Cote de Beaune (Rouge)
2006 Gouges, Nuits St Georges, Clos des Porrets Rouge, 1er Cru
Domaine Mont Tauch Fitou Rouge “A.O.C.” Grower’s Reserve 2008
2004 Chave Hermitage
Eau-de-Vie (prepare several samplers served on a nice silver tray)
Delord 25 Year Old Bas-Armagnac
Cles Des Ducs Armagnac V.s.o.p.
Marie Duffau Bas-Armagnac Napoleon
Chateau de Laubade VSOP Bas Armagnac (I hear the 1900 and the 1941 vintages are well worth taking out a second mortgage.)