Another recipe where I can understand why they didn't put a picture in the book, however after you taste it you won't wonder why it's in there to begin with. I had gotten a chicken from my sister, who raises them, several months ago and didn't have a chance to roast it yet. I took it out of the freezer a few days before I was going to cook this, to give it time to thaw, and put it in out downstairs refrigerator. I always thought the refrigerator didn't feel cold enough, and was a bit nervous that I'd be ruining this, but apparently it's fine. After two full days the chicken was still frozen on the inside. So the rest of this story is not a good representation of the recipe, since I didn't want to wait to cook this. It was actually Sunday, so I did have quite a long time before the "deadline", but that wasn't the point. The point was I wanted to make the chicken on Sunday. So I did.
I cooked onions, carrots, and parsnip in a little oil, just until they were heated through a bit. I really didn't believe I would be able to fit a chicken in the pot too, but managed. Originally I was going to use my Le Creuset pot and then realized the handle wouldn't heat to 450 and I didn't feel like taking it off for this project so switched to my stainless one. I didn't think there would be a need for the iron because nothing would be caramelizing.
Armagnac because I love prunes with roast chicken. My mom used to make Chicken Marbella as well! After the chicken cooled I put it in the refrigerator and realized with all the vegetables it would be difficult to get the fat off. To make it easier, I rested the pot half-way on a lid so it would tilt the juice to one side. I am a genius (at the time sure I felt like it (- :
The next evening I had by husband take out the chicken and put it in a 350 oven when he got home. I then turned it up to 400, took the lid off and got it heated up more, removed the chicken and cooked down the juice on the stove a bit. There was so much juice I didn't add the water. I served it with leftover mashed potatoes, thanks to my mother-in-law, and that was pretty much it! It tasted wonderful and I'm sure it was due to the quality of the ingredients over the cooking method.