Roasted Chicken W/ Prunes And Armagnac

1. 1

   Place prunes in small bowl and cover with Armagnac or Cognac. Let soak for at least one hour or overnight.

2. 2

   Preheat oven to 400 degrees.

3. 3

   Rinse and dry chicken. Salt inside of cavity liberally.

4. 4

   Place a few shallots inside bird and around bird. Drizzle shallots with olive oil, salt and pepper. Tuck a few prunes inside bird and place the rest between shallots. Pour Armagnac and chicken stock over shallots and prunes.

5. 5

   Generously pepper breast and legs of chicken. Cut bacon to fit and place over breast and legs. Tent with foil.

6. 6

   Bake in a 400 degree oven for one hour, basting halfway through and tossing shallots and prunes with sauce so they do not dry out.

7. 7

   Remove foil; turn heat up to 425 degrees, generously baste again, and roast for about 25-30 minutes more until bacon is crisp and breast is browned (basting several times during this period to keep breast juicy). Remove chicken and shallots to warmed serving platter.

8. 8

   Mix together flour, butter and tarragon to make a smooth paste. Place roasting pan on top of stove over medium high heat and bring to simmer - bubbling very lightly. You should have about a cup and half of stock (add additional chicken stock if necessary). Whisk in butter/ flour mixture a little at a time (add more stock if necessary to reach desired amount.) Halfway through whisking in flour/butter mixture and final tablespoon of Armagnac. Whisk and cook until thickened. About 5-7 minutes. Adjust for salt and pepper. Pour into gravy boat or serving dish.

9. 9

   Carve meat at table. Spoon warm gravy over top and consume...

* Per serving · 4 servings · Values may vary.