The Bubble Brioche

I had great fun making these brioche rolls; and, I will sheepishly admit- eating them.  My prep seemed to go smoothly, although as others have posted- I was not sure if the dough was too wet or not.  I did resist the call to add flour & popped them in the frig for their overnight rest.

I used basic large muffin tins, and they were just fine.   My honey loved them- he called them the "lunch room lady rolls" (which to him was a compliment!).

The Jacque chicken

Alas, I forgot to take pictures before we dug in for dinner.   This was a delicious meal; I did take some other Doristas' advice and add some extra seasoning; i.e.. fresh garlic and homemade veg./turkey stock for the liquid.   Did not find the armagnac but I used a nice Cognac, and it was wonderful.  I baked it all in my fave Staub chicken roaster (which seems to make magic out of whatever I put in it!); a bit over an hour- thickened the liquids a bit- voila!   Satisfaction!