Dorie calls this dish, “une petite merveille” and, that’s just what this chicken roasted in brandy is, a little marvel.
“It’s one of those remarkable dishes that is comforting, yet more sophisticated than you’d expect (or really have any right to demand, given the basic ingredients and even more basic cooking method),” she says.
Translated, that means four major ingredients, one whopping big pot (I used my Le Creuset 9 1/2 enameled cast-iron Dutch Oven), 1/2 hour of preparation and one hour in a 450-degree oven. In fact, you can find the recipe at the link below:
I made this dinner-for-two on a particularly busy day and was able to leave the house, worry-free, after I stuck it in the oven. Although dinner was delayed, I just shut off the oven, without removing the casserole pot. That kept the chicken warm, moist and tasty.
Enhanced by brandy, and very little else spice-wise, this was one tasty and nutritious dish which we both enjoyed. Although two of us finished this quite handily, served with a salad and crusty bread, this would serve 4 nicely.
See how the other Dorista’s handled this roasted chicken/vegetables dish at: http://www.frenchfridayswithdorie.com/