¼ cup milk
2 tablespoons Armagnac or brandy
At the market each week we were able to buy wonderful fresh poulets fermiers – chickens direct from the farmer. Their golden skin and sweet flesh is a result of a diet of locally grown maize. I would regularly see beret-wearing farmers driving through Caixon with a deep-sided trailer hitched to the back of their rusty, smoke-belching tractors, full to overflowing with maize, en route to home to fatten up the chickens, ducks or livestock. Often they would stop at the crossroads outside our maison (house) and chat to their mate coming the other way; no hurry, no pressure. I loved this scene, it was like watching a real-live 1950s movie. Serve this delicious spiced chicken with halved roasted onions and extra chestnuts, or with roasted red onions or shallots.
Prep time: 30 minutes
Cooking time: about 2 hours
Preheat the oven to 180°C.
Sprinkle the milk and Armagnac or brandy over the Pain d’Épice. Cook the onion and garlic in a knob of the ...