Experimental cooking awesome, part N of N+1

Tonight I killed off the last of the pousse-rapière from our trip to France a few months ago, by using it as the deglazing liquid in a chicken Marsala in place of Marsala wine, which we did not have. Although the act of deglazing set off the smoke alarm, the chicken itself turned out beautifully tender, with just enough orange tang from the Armagnac, and I'll be happy to share the recipe if anyone cares.